Ingredients

• 1

  cup
  Organic White Jasmine Rice suggested substitutions
• 1 ¹⁄₂

  cups
  water
• 1
  eggplant, large, sliced
• ³⁄₄

  cups
  Bachan’s Original Japanese Barbecue Sauce (or Bachan's Gluten-Free Japanese Barbecue Sauce)
• ³⁄₄

  cups
  cashews, roasted
• ¹⁄₄

  cups
  Lundberg Family Farms Organic Brown Rice Syrup or maple syrup
• 2

  tbsp
  garlic, minced
• 2

  tbsp
  ginger, fresh, grated
• 1

  tbsp
  vegetable oil
• 3
  stalks, green onion
• Toasted sesame seeds, for garnish
• Red chili flakes, for garnish
• Green onion, for garnish

Instructions

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!