Shop Now

Sticky Chinese Eggplant & Sesame Salmon Rice Bowl

An eggplant recipe for people who hate eggplant! Chinese-takeaway inspired sticky fried eggplant bowl with sesame baked salmon that uses the same marinade (smart) on top of fluffy white rice (cost effective) with a very quick cucumber pickle (time saver).

I often feel eggplant is a misunderstood vegetable that just needs a little TLC (like us all). Salting your eggplant reduces that rubbery / bitter texture to really help tenderise and soak up all that sweet sticky marinade. The result = juicy, melt-in-your-mouth little umami bombs! A great little mid-weeker or meal prep.

Lunch

Dinner

A Little Longer

Serves 4

Prep Time 10 Mins

Cook Time 30 Mins

Ingredients

Method

2, 250g boneless and skinless salmon fillets
2 smaller sized eggplants (approximately 300g)
1 heaped tablespoon white miso paste
1 tablespoon rice wine vinegar
2 tablespoons Chinese cooking wine
1 tablespoon tamari
1 tablespoon maple syrup
½ teaspoon five spice
2 mild birds eye chilli, finely sliced
1 tablespoon ginger, minced
6 cloves garlic, peeled and finely sliced
2 tablespoons toasted sesame oil
2 tablespoons white sesame seeds
¼ cup extra virgin olive oil
6 spring onions, cut into batons
10g coriander, picked
Salt
Pepper

Quick Cucumber Pickle

2 cucumbers, cut lengthwise and sliced on diagonal
¼ cup rice wine vinegar
1 teaspoon white sugar
1 teaspoon salt
2 teaspoons toasted sesame oil
¼ teaspoon aleppo pepper flakes

To serve

Cooked white rice
Coriander
Lime

Method

1
Preheat the oven to 200 degrees celsius and line a baking tray with greaseproof paper. Pat the salmon fillets dry with a paper towel and set aside on a plate.
2
Cut the eggplant into 2cm thick cubes, then transfer to a colander in the sink. Generously salt and rub the eggplant. Allow to sit for approximately 20-30 minutes or until the eggplant begins to ‘sweat’.
3
Make the quick cucumber pickle by combining all ingredients in a bowl. Set aside in the fridge for at least 30 minutes.
4
Add the miso paste, rice wine vinegar, Chinese cooking wine, tamari, maple syrup, five spice, chilli, ginger and garlic to a large bowl. Whisk until combine. Reserve two tablespoons of the sticky marinade and set aside.
5
Season both salmon fillets with a little salt and pepper, then drizzle over 1 tablespoon of sesame oil. Rub over the reserved sticky marinade, ensuring the fish is well coated. Lay the salmon onto the prepared baking tray and scatter over the sesame seeds. Place into the oven to bake for approximately 12-14 minutes or until the glaze has caramelised and the fish is slightly pink in the centre.
6
Meanwhile, heat the extra virgin olive oil in a large non stick pan over a high heat. Once the oil is bubbling, add the eggplant and turn down the heat slightly. Cook for approximately 5 minutes or until the eggplant is golden on the outside and tender on the inside. Next, add the spring onions and remaining sesame oil, tossing for a further minute. Once the spring onions begin to soften and char, pour over the remaining marinade and coriander, then let reduce until the eggplant is fully coated in the sticky glaze. Remove the sticky eggplant from the pan and set aside onto a plate.
7
Serve some rice amongst bowls, topping with the sticky eggplant and sesame baked salmon fillets. Finish with a scattering of pickles, some extra coriander and a wedge of lime.