Marinated eggplant with red onion and rice

How Maurice does it

1. 1

   In a bowl, combine the eggplant chunks with soy sauce, sesame oil, mirin, fish sauce, sesame seeds, and lemon juice. Mix well and let marinate for at least 15 minutes.

2. 2

   Heat olive oil in a wok over medium-high heat. Add the red onion and fry for about 1 minute until slightly softened.

3. 3

   Add the marinated eggplant (including any marinade) to the wok. Cook for about 15 minutes, stirring occasionally, until the eggplant is soft and golden.

4. 4

   Add the minced garlic and cook for 30 seconds until fragrant.

5. 5

   Crack the eggs into the wok and scramble them into the eggplant mixture until fully cooked.

6. 6

   Serve the eggplant mixture over bowls of cooked white rice. Drizzle with extra soy sauce if desired.