Modu Recipes

Striker Chef's Peanut Butter Sauce Eggplant Rice Bowl

An exotic healthy rice bowl where savory peanut butter and spicy sriracha enhance the flavor of tender eggplant steak.

🙋 Recommended for

  • ⭐ Those who want to cook eggplant in a unique and delicious way.
  • ⭐ Those looking for a tender, refreshing, yet savory and exotic healthy meal.
  • ⭐ Those who want to create an impressive one-bowl steak dish in a short time.

Ingredients needed 🛒1 servings

  • 1 eggplant
  • 4 tbsp peanut butter
  • 2 tbsp white soy sauce
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tbsp grated ginger
  • 1 lime
  • 2 tbsp water
  • 3 tbsp olive oil
  • 1 bowl rice
  • Pinch of salt
  • Pinch of pepper
  • A little scallions
  • A little furikake

Recipe 🍳

  1. Trim the ends of the eggplant and peel it lengthwise with a peeler for a tender texture.
  2. Steam the prepared eggplant in a steamer for 5 minutes.
  3. In a bowl, combine 4 tbsp peanut butter, 2 tbsp white soy sauce, 1 tbsp sriracha, 1 tbsp honey, and 1 tbsp grated ginger, and mix well.
  4. Add 2 tbsp water to adjust the sauce consistency, then add the zest and juice of 1 lime and mix to complete the peanut butter sauce.
  5. Without moving the steamed eggplant to a cutting board, split it lengthwise down the middle while still in the steamer to spread it open.
  6. Heat a pan over high heat, add 3 tbsp olive oil, and place the eggplant to cook like a steak.
  7. While cooking, gently press the eggplant with a spatula to spread it out, season lightly with salt and pepper, and cook until golden brown on both sides.
  8. Once the eggplant is golden brown, turn off the heat and pour the prepared peanut butter sauce over it, coating the entire surface.
  9. Serve in a bowl with warm rice, top with the sauced eggplant steak, and garnish generously with chopped scallions and furikake.
  1. Peel the eggplant and steam for 5 minutes.
  2. Mix peanut butter, white soy sauce, sriracha, honey, ginger, lime juice and zest, and water to make the sauce.
  3. Split the steamed eggplant open, then pan-fry until golden brown with olive oil, salt, and pepper.
  4. Turn off the heat, spread with sauce, and finish by topping the rice with scallions and furikake.

Cooking tips 💡

  • The acidity of the lime cuts through the richness of the peanut butter, so it's recommended to use the whole lime.
  • When applying the sauce, be careful not to burn it; always turn off the heat or use residual heat to apply the sauce.
  • For an exotic Thai-style flavor, you can add plenty of cilantro at the end according to your preference.

Shop ingredients on Coupang(Ad)

EggplantPeanut butterWhite soy sauceSrirachaHoneyGrated gingerLimeOlive oilRiceScallionsFurikake
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