Asian eggplant served with plant-based ground in a spicy garlic sauce. I buy Asian eggplants from my local Asian market. Although regular eggplant can be used, Asian eggplant has firmer flesh which is best in stirfry. Chili bean sauce, aka Toban Djan, can be found in Asian markets or on Amazon but combining miso paste & sriracha substitute for it perfectly.
2 cups rice of choice
12 oz plant-based ground meat
2 Tbsp rice vinegar
1 Tbsp chili-garlic sauce(sambal oelek)
1 Tbsp cornstarch
1/4 cup soy sauce, divided
4 Asian eggplants, ends trimmed
2/3 cup 'no chicken broth'(or vegetable broth)
1/4 cup mirin, rice wine or sake
1 tsp sugar
1 Tbsp toasted sesame oil
2 tsp chili bean sauce(or 1 tsp white miso paste & 1 tsp sriracha)
3 scallions chopped
4 garlic cloves, minced
1" fresh ginger, minced
Additional sliced scallions for garnish
1. Wisk together rice vinegar, sambal olek, cornstarch and 1 Tbsp soy sauce. Pour over plant-based ground and mix thoroughly. Set aside for 30 minutes to 8 hours.
2. Prepare rice according to package directions.
3. Slice eggplants in half lengthwise then cut halfs lengthwise again. Slice into 2" pieces. Toss with 2 Tbsp oil and place onto baking sheet. Broil 10 minutes. Turn over and broil until browned, approximately another 8 to 10 minutes.
4. Wisk together broth, sugar, chili bean paste (or miso paste & sriracha), mirin, sesame oil and remaining 3 Tbsp soy sauce. Continue to wisk until sugar dissolved.
5. Heat a large skillet/wok over medium-high with 1 Tbsp oil. Sauté scallions, garlic and ginger for 1 minute. Add the plant-based ground and stir-fry until browned, approximately 5 to 7 minutes. Add the sauce mixture and bring to a boil. Simmer stirring occasionally, until slightly thickened, about 3 minutes. Remove from heat.
6. Arrange the eggplants over rice and spoon the plant-based ground on top. Garnish with sliced scallions.
Adapted & veganized from Andrew Zimmern’s Ma Po