• 1
  • 1 12
  • 1
    eggplant, large, sliced
  • 34
    Bachan’s Original Japanese Barbecue Sauce (or Bachan's Gluten-Free Japanese Barbecue Sauce)
  • 34
    cashews, roasted
  • 14
    Lundberg Family Farms Organic Brown Rice Syrup or maple syrup
  • 2
    garlic, minced
  • 2
    ginger, fresh, grated
  • 1
    vegetable oil
  • 3
    stalks, green onion
  • Toasted sesame seeds, for garnish
  • Red chili flakes, for garnish
  • Green onion, for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 3
Amount Per Serving
Calories: 620
% Daily Value*
Total Fat: 24g 31%
Saturated Fat: 4.5g
Cholesterol: 0mg 0%
Sodium: 240mg 10%
Total Carbohydrate: 91g 33%
Dietary Fiber: 4g 14%
Sugars: 24g 48%
Protein: 12g 24%


  1. 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.
  2. 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.
  3. 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.
  4. 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!

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