1eggplant, large, sliced
3⁄4cupsBachan’s Original Japanese Barbecue Sauce (or Bachan's Gluten-Free Japanese Barbecue Sauce)
1⁄4cupsLundberg Family Farms Organic Brown Rice Syrup or maple syrup
2tbspginger, fresh, grated
3stalks, green onion
Toasted sesame seeds, for garnish
Red chili flakes, for garnish
Green onion, for garnish
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 24g||31%|
|Saturated Fat: 4.5g|
|Total Carbohydrate: 91g||33%|
|Dietary Fiber: 4g||14%|
- Combine rice, liquid, and butter or oil in a pot and bring to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 15 minutes. Remove from heat (keep covered) and steam for 5 minutes. Set aside.
- In a separate saucepan, add Bachan's Japanese Barbecue Sauce and brown rice syrup or maple syrup over medium heat. Add garlic and ginger. Simmer for 5 minutes, or until a sauce consistency has been achieved.
- Slice eggplant into ¾ inch strips, lightly brush with marinade on both sides, and place on a well-oiled grill over medium heat for 5-7 minutes per side. Add green onion to the grill pan for 5 minutes, turning occasionally.
- Prepare bowl with about 1 cup of cooked rice, 3 slices of grilled eggplant, 1 grilled green onion, and 1/4 cup of roasted cashews. Garnish with sliced green onion, toasted sesame seeds, and red chili flakes. Finally, drizzle some of the remaining marinade over the bowl. Enjoy!