Marinated eggplant with red onion and rice

What goes in

• 1 eggplant, cut into chunks
• 3 tbsp soy sauce
• 4 tbsp sesame oil
• 1 tsp fish sauce
• 2 tbsp mirin
• A sprinkle of sesame seeds
• Olive oil, for frying
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 egg
• White rice, for serving
• Extra soy sauce, for drizzling

How to do it

1. 01

   In a bowl, mix the eggplant chunks with soy sauce, sesame oil, fish sauce, mirin, and sesame seeds. Let marinate for at least 15 minutes.

2. 02

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

3. 03

   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. 04

   Add the minced garlic and stir for a few seconds until fragrant.

5. 05

   Crack the egg into the wok and scramble it into the eggplant mixture until cooked through.

6. 06

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