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#Stir-friedEggplant #EggplantRice #EggplantNoodles Eggplants can be used in many dishes, including eggplant noodles, stir-fried eggplant, grilled eggplant, and eggplant pancakes. Eggplants are a vegetable I plant in my garden every year without fail. From early summer to fall, they enrich our table. Today, I made stir-fried eggplant and eggplant rice, a perfect meal in one. The purple anthocyanins in eggplant are said to be excellent for preventing cancer, vascular disease, and boosting the immune system. After the purple starflowers fall, pointed branches sprout, and their shiny, healthy appearance enlivens the summer garden. Stir-fried Eggplant Ingredients: 4 eggplants, a handful of green onions, 1/4 onion Seasoning: 1 tablespoon amino acid soy sauce, green onions, red pepper, 1 tablespoon sesame powder, 1 tablespoon perilla oil, 1 teaspoon syrup Directions: 1. Dice the eggplant into small pieces, add 2 teaspoons salt, and marinate for about 30 minutes. Squeeze out the water thoroughly. 2. Finely chop the onion and stir-fry. Add the eggplant. Once cooked, add the green onions. Stir-fry until just wilted. 3. Add the seasoning and mix well. Eggplant Rice Bowl Place the rice in a bowl and top with a generous amount of stir-fried eggplant. Garnish with avocado, perilla leaves, or seaweed, as desired.