How is eggplant made in grilled meat mixed with rice

The eggplants in grilled meat mixed with rice are usually made by grilling or frying, with key steps including cutting and marinating, high-temperature cooking, and seasoning. The main processing methods for eggplants include peeling and cutting into strips, marinating and dehydrating with oil and salt, frying and baking in an oven or pan until soft and sticky, and mixing and stirring with barbecue sauce.

1. Peel and Cut

Choose purple skinned eggplant to remove the outer skin and cut it into strips or blocks of uniform length. Peeling can reduce astringency, and it is recommended to maintain a cutting thickness of about half a centimeter to ensure even heating. Some methods retain the eggplant skin to increase dietary fiber content, but require salt scrubbing to remove surface wax.

2. Oil salt pickling

Sprinkle a small amount of salt evenly on the surface of the eggplant strips and let it stand for ten minutes to promote water seepage before squeezing dry. This step can prevent eggplant from oxidizing and turning black, and reduce oil absorption. Add a little olive oil and mix well to help lock in moisture and prevent it from burning during subsequent baking.

3. High temperature baking

Lay the processed eggplant strips flat on a baking tray and bake them in a preheated oven at 200 degrees Celsius for 15 minutes, or use a flat bottomed pan to fry over low heat until both sides are slightly charred. High temperature can soften the cell walls of eggplants, producing a burnt flavor while maintaining a dense internal texture. During the baking process, it can be flipped once to ensure even heating.

4. Sauce Preparation

Mix roasted eggplants with pre made barbecue sauce. Common seasonings include Korean chili sauce, minced garlic, sesame oil, white sugar, etc. The sauce needs to be evenly mixed in advance, mixed with eggplant, and then left for five minutes to let the taste permeate. For those who like sweet and sour flavors, a small amount of apple cider vinegar or lemon juice can be added for freshness.

Fifth, Mix Rice combination

Finally, layer the seasoned eggplant with grilled meat slices and rice on a plate, sprinkle with white sesame seeds and chopped seaweed to enhance the aroma. Stir all ingredients thoroughly before consumption to ensure the eggplant blends well with grilled meat fat and rice. You can add kimchi, lettuce and other side dishes according to personal taste to balance the greasy feeling.

It is recommended to choose fresh and plump eggplants during production, as aged eggplant seeds can significantly affect the taste. Pay attention to the control of heat during the baking process to avoid the outer skin being burnt black and the inside being stiff. For people with weak digestive function, the roasting time can be extended to make eggplants softer and more tender. The paired grilled meat should be selected from parts with moderate fat content, such as pork belly or beef ribs, to form a meat vegetable balance with eggplant. When consumed, it can be paired with barley tea or fermented dairy products to aid digestion and avoid consuming large amounts of greasy combinations on an empty stomach. If you need to control calories, you can replace some rice with brown rice or mixed grain rice to increase satiety.