Ingredients
Eggplant, instant rice, tuna extract, soy sauce, water, oyster sauce, oligosaccharide or corn syrup, cooking oil, sesame seeds

Directions

1. Cut off the stems and ends of the 2 eggplants, peel them with a peeler, and cut them in half.
2. Once the steamer starts to steam, add the eggplants and steam for 7 minutes.
3. In a bowl, combine 6 tablespoons of water, 2 tablespoons of tuna extract, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of oligosaccharide and mix to make the seasoning sauce.
Saltiness varies depending on the tuna extract, so try starting with 1 tablespoon and then adding more.
For children, consider substituting tomato ketchup for the tuna extract.
4. Remove the lid from the instant rice package and microwave for 2 minutes. 5. Slice the steamed eggplants in the center, then gently slice them on both sides. Don't cut too deep, or they'll separate when grilling, so only slice them gently.
6. Heat 4 tablespoons of cooking oil in a pan. Once hot, place the eggplants with the cut side down and grill.
7. Flip them over once they're golden brown and slightly charred. Flip once, ensuring both sides are charred, and then pour in the seasoning sauce and simmer until thick.
8. Serve the eggplants on top of the rice with the seasoning and sprinkle with sesame seeds. Your eggplant rice bowl is complete!