2. Make the Sweet and Sour Sauce In the same pan, add garlic and ginger, sautéing until fragrant. Stir in soy sauce, rice ...

Short grain rice cooked with marinated baby eggplants, cashews, raisins and almonds. Served hot with a cold onion raita. In a cooker, heat some oil, throw in the cumin and cardamom and allow to ...

overlapping so you can’t see the sauce (about half the eggplant), Add saffron rice (all of it), spreading it so it covers the eggplant, Sprinkle another 1/3 of mozzarella, then another 1/3 of ...

Add equal parts of sake, soy sauce, sugar and mirin. Return the eggplant and add salt, pepper and sansho pepper. 5. Serve on cooked rice with the pickles and shredded shiso leaves. 1. Shell the ...

This is based on a dish I ate at Shofama. I have untraditionally paired it with brown rice as I like its nutty flavour with the meaty eggplant dish.

This Korean soup and rice bowl spot from the Lasung House people has a dramatic wall of stone pots at the entrance and a menu ...

This is her version of roasted ground meat, with roasted eggplant and plenty of tahini, served over rice. You can use any type of rice you want, just make sure to prepare it according to the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Dengaku is a classic Japanese miso glaze often brushed over tofu, konjaku and eggplant; the ...

Gosh, I love this recipe. The fluffy rice, the sticky hot honey goodness that coats the tofu and eggplant, and the tray-fried veggies finished with fresh bean sprouts.