Eggplant with garlic sauce is one of my favorite dishes at Chinese restaurants. This version tastes slightly different because it is not wok-fried; it is much less oily than the traditional version but has a similar sweet/spicy/salty sauce. I like to use sushi rice in this recipe, but any kind of white rice or even parboiled precooked brown rice will work. Use this recipe to make almost anything with garlic sauce—broccoli, tofu, chicken, or whatever you like. Edamame are soybeans. The Japanese traditionally like to munch on these, boiled and salted, as a healthy source of protein. If you aren’t familiar with jicama, try it—it is a light, crunchy, slightly starchy root vegetable. It peels easily with a vegetable peeler and is wonderful raw in salads or as a crudité. If not using jicama, substitute carrots or celery in thin strips or a four-ounce can of sliced bamboo shoots, drained.

　　

Ingredients

serves 2

　　2 teaspoons sesame oil

　　1 cup sushi rice

　　1 cup plus 2 tablespoons vegetable broth

　　1 small eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)

　　2 scallions, white and green parts, cut diagonally into 1-inch lengths

　　Sea salt

　　4 to 6 garlic cloves, chopped

　　1/4 cup soy sauce

　　2 tablespoons sugar

　　1 tablespoon rice vinegar

　　1 tablespoon sake or dry sherry

　　1/2 teaspoon chili oil

　　1 tablespoon cornstarch

　　1 teaspoon red pepper flakes, optional

　　1/4 jicama, peeled and julienned (see page 74 for a description of how to cut julienne-style sticks)

　　1/2 red bell pepper, cored, seeded, and cut in bite-size pieces

　　1 cup fresh or frozen edamame, shelled

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.

　　

Step 3

Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add 1 cup of the broth, and stir to make an even layer.

　　

Step 4

Add the eggplant and sprinkle with scallions. Salt liberally (1/8 to 1/4 teaspoon), keeping in mind that the soy sauce will also add quite a bit of salt.

　　

Step 5

In a small bowl, mix the garlic, soy sauce, sugar, vinegar, sake, chili oil, cornstarch, the remaining 2 tablespoons of broth, and the red pepper flakes. Mix well to dissolve the cornstarch and sugar. Pour half the mixture over the eggplant, distributing evenly.

　　

Step 6

Add the jicama and bell pepper to the pot. Scatter on the edamame. Pour the rest of the soy mixture over all.

　　

Step 7

Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. If there are still crunchy spots in your rice, leave the pot covered for 3 to 5 minutes after removing it from the oven. If there is too much extra liquid, remove the lid and let sit for 3 to 5 minutes before serving.

　　

nutrition information

Step 8

Calories: 668

　　

Step 9

Protein: 26g

　　

Step 10

Carbohydrates: 114g

　　

Step 11

Fat: 13g

　　

Step 12

Cholesterol: 0

　　

Step 13

Sodium: 2458mg

　　

Step 14

Fiber: 11g

　　Glorious One-Pot Meals