Prep time: 11-15 minutes
Cook time: 26-30 minutes
Serves: 4
Nutrition chart
Calories: 1948 gm
Carbohydrates: 355.4 gm
Protein: 50.6 gm
Fat: 39.3 gm
Ingredients
2 cup cooked rice
2 thin long eggplants
1 star anise
6-8 dry mushrooms
Salt to taste
2 tbsps cornflour mixed with 4 tbsps water
2 tbsps oil
1 medium onion
100 gm tofu (bean curd)
1 tbsp chopped ginger
5-6 garlic cloves, chopped
5-6 button mushrooms, quartered
2 tsps soy sauce
2 tsps Hoisin sauce
1 tsps white pepper powder
Preparation
Put the rice in a clay pot.
Halve the eggplants lengthwise and then into thick slices.
Put water, eggplants, star anise, dry mushrooms and salt in a deep non stick pan and cook.
Heat oil in a non-stick wok. Cut bean curd into small cubes and add to the wok. Cut onion into thick pieces; add onion, ginger and garlic to the wok and sauté for two to three minutes.
Add button mushrooms to the wok and toss. Add soya sauce and Hoisin sauce and mix. Add white pepper powder and mix.
Add the eggplant mixture to the mixture in the wok. Add cornflour mixture and let it thicken. Add vinegar and mix again.
Pour this mixture over the rice in the clay pot. Preheat oven to 200° C. Cover and place the clay pot in the preheated oven and bake for 15-20 minutes. Serve hot.
