Stir-Fried Eggplant & Greens Rice Bowl

Ingredients

• 1.5 cup jasmine rice (uncooked)
• 2.25 cup water
• 4 cloves garlic (minced)
• 1 medium red onion (thinly sliced)
• 1.5 lb Japanese eggplant (cut into 1/2-inch half-moons)
• 8 oz collard greens (stems removed, leaves cut into 1-inch ribbons)
• 1 large red bell pepper (cut into 1/2-inch strips)
• 2 medium carrots (cut into thin matchsticks)
• 1 large cucumber (thinly sliced)
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 3 tbsp soy sauce
• 4 tbsp olive oil (divided)
• 2 tbsp water
• 2 tbsp sesame seeds (toasted)

Instructions

1. 1

   Start the rice: Bring 2.25 cups water to a boil in a saucepan. Add jasmine rice and a pinch of salt, stir once, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.

2. 2

   Prepare the pickled cucumber: In a small bowl, whisk together rice vinegar, sugar, and salt until the sugar dissolves. Add the sliced cucumber and toss to coat. Set aside at room temperature while you cook—the cucumber will soften and pickle as it sits.

3. 3

   Heat a large wok or skillet over medium-high heat (375–400°F) until a drop of water sizzles on contact. Add 2 tbsp olive oil and swirl to coat the bottom evenly.

4. 4

   Add the eggplant in a single layer and let it sit undisturbed for 3–4 minutes until the bottom edges turn golden and matte. Toss and cook another 3–4 minutes until tender-crisp and lightly caramelized. Transfer to a plate.

5. 5

   Add the remaining 2 tbsp olive oil to the wok. Add the red onion and carrots, tossing constantly for 2 minutes until fragrant and the onion begins to soften. Add the minced garlic and cook for 30 seconds until aromatic.

6. 6

   Add the collard greens and red bell pepper, tossing continuously for 2–3 minutes until the greens wilt and the pepper softens but still has a slight bite. The greens should turn a deeper green and become tender.

7. 7

   Return the eggplant to the wok. Pour in the soy sauce and 2 tbsp water, tossing everything together for 1–2 minutes until the liquid coats the vegetables and the flavors meld. Taste and adjust seasoning with a pinch of salt if needed.

8. 8

   Divide the cooked rice among four bowls. Top each with the stir-fried vegetables, drizzle with any pan juices, and garnish with a generous spoonful of pickled cucumber and a sprinkle of toasted sesame seeds. Serve immediately.

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