Eggplant Rice Bowl - Pouring Peanut Butter Sauce Creates an Explosion of Nuttiness

Steps

1. 1

   Mix peanut butter, white soy sauce, lime juice, sriracha, honey, minced ginger, and water together to make the sauce

2. 2

   Peel the eggplant and steam in a steamer for 5 minutes

3. 3

   Heat olive oil in a pan and grill the steamed eggplant on both sides until golden brown, then season with salt and pepper

4. 4

   Pour in the sauce and once it comes to a boil, turn off the heat; plate the eggplant and sauce over rice, then garnish with chopped green onion and furikake to finish