Cravings | Crispy Eggplant “Steaks” with Fried Rice & Mushroom Gravy
Crispy Eggplant “Steaks” with Fried Rice & Mushroom Gravy
  • SERVES: 4–6
  • PREP: 30 minutes
  • TOTAL TIME: 1 hour

A hearty, comforting alternative holiday main dish from The Korean Vegan.

For the rice:

  • 1

    cup short grain brown rice

  • 1

    cup short grain white rice

  • 1

    tablespoon extra virgin olive oil

  • 1

    cup small diced sweet potato (about 5 ounces)

  • 4

    scallion whites, chopped

  • 4

    sprigs fresh thyme

  • 2

    tablespoons pomegranate seeds

  • ½

    teaspoon salt

  • ½

    teaspoon pepper

  • ½

    cup mushroom stock or vegetable stock

  • 4

    scallion greens, chopped

  • 1

    tablespoon toasted sesame seeds

For the eggplant "steaks"

  • 1

    large eggplant (about 1 pound)

  • 1

    cup potato starch

  • 1

    teaspoon kosher salt, plus more for prepping the steaks

  • 1

    teaspoon pepper

  • 2–4

    tablespoons extra virgin olive oil

For the gravy:

  • 1

    tablespoon rice vinegar

  • 2

    tablespoons soy sauce

  • 1

    cup mushroom stock or vegetable stock

  • 2

    tablespoons vegan butter

  • 2

    tablespoons potato starch

  • 1

    tablespoon brown sugar

  • 2

    tablespoons pomegranate seeds

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