fusion

Sumac Gochujang Eggplant Donburi with Soft Egg

Name: Sumac Gochujang Eggplant Donburi with Soft Egg
Yield: 1 serving
Cuisine: fusion
Ingredients: 82 g short grain rice (dry); 285 g eggplant, cut into 1-inch cubes; 15 g olive oil; 20 g gochujang; 11 g soy sauce; 11 g rice vinegar; 3 g ground sumac; 55 g large egg; 11 g scallions, thinly sliced

This roasted dish pairs eggplant, cut into 1-inch cubes with gochujang, ground sumac and large egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

96 g Carbohydrates

23 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

82g short grain rice (dry) 299 kcal
285g eggplant, cut into 1-inch cubes 71 kcal
15g olive oil 133 kcal
20g gochujang 41 kcal
11g soy sauce 8 kcal
11g rice vinegar 2 kcal
3g ground sumac 9 kcal
1.09 piece (55g) large egg 79 kcal
11g scallions, thinly sliced 4 kcal

Cooking instructions

Cook rice according to package directions; keep warm.
eggplantolive oilground sumac
Toss eggplant with olive oil, sumac, and a pinch of salt. Roast at 425 F for 18 to 22 minutes until browned and tender.
eggplantgochujangsoy saucerice vinegar
Whisk gochujang with soy sauce and rice vinegar; toss with the hot roasted eggplant to glaze.
large egg
Soft-boil the egg for 6 1/2 minutes, then cool in cold water, peel, and halve.
eggplantlarge egg
Serve glazed eggplant over rice and top with the soft egg.