Rice with eggplant and oyster mushrooms in soy sauce and cilantro

Calories per serving: 378 kcal

Ingredients (per serving):

- 1/2 packet of basmati rice (50 g)

- 1/2 medium eggplant (about 120 g)

- about 150 g of oyster mushrooms (3 pieces)

- 1 tablespoon of soy sauce

- 1 clove of garlic

- 1 slice of ginger

- 1/4 of a small onion

- 1 tablespoon of olive oil

- A handful of fresh cilantro

1/2 teaspoon of honey (6 g)

1 teaspoon lime or lemon juice

A pinch of salt and pepper

Preparation:

Cook the rice according to the package instructions. Then set it aside, covered. Dice the eggplant. Slice the oyster mushrooms into strips. Thinly slice the onion, and finely chop the garlic and ginger. Heat the olive oil in a skillet and add the eggplant. Sauté for 5–7 minutes, until tender and golden brown. Add the onion, oyster mushrooms, garlic, and ginger, and sauté for another 5–6 minutes. Finally, add the soy sauce, honey, salt, and pepper, and stir everything thoroughly over low heat. Then, place the cooked rice on a plate and top it with the fried eggplant and oyster mushrooms. Drizzle everything with lime or lemon juice and add chopped cilantro.

Enjoy your meal!

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