Vegan Eggplant Soy Sauce Rice Bowl - Simmered in Tamari So You Won't Miss the Meat at All

Steps

1. 1

   Cut off the stem of the eggplant and partially peel the skin.

2. 2

   Wrap in cling film and microwave for 3 minutes until soft all the way through.

3. 3

   Cut in half, score in a crosshatch pattern with a fork, remove excess moisture with kitchen paper, then dust both sides evenly with potato starch.

4. 4

   Add olive oil to a pan and cook on medium-low heat until golden on both sides.

5. 5

   Mix tamari soy sauce, palm sugar, vegan mirin, lime juice, and crushed vegetable coin broth to make the sauce.

6. 6

   Pour the sauce over the cooked eggplant and reduce on low heat until a glaze forms, then turn off the heat.

7. 7

   Place seaweed on warm rice, top with the eggplant, drizzle with remaining sauce, and finish with lime zest and green onion.