Eggplant, Avocado & Tomato Summer Rice

Eggplant, Avocado & Tomato Summer Rice

The savory-sweet flavor complements the rice. A filling vegetarian dish.

Ingredients: 1 serving

1/2 small (60 g)
1/4 (30 g)
1/4 (30 g)
Zucchini (or double the amount of eggplant)
30 g
1 tablespoon
1/2 tablespoon
Soy sauce
1/2 tablespoon
Ginger (grated)
1/2 teaspoon
Olive oil
1 teaspoon
Hot cooked white rice
1 serving (100 g)


1. Cut the vegetables into small cubes. Combine the eggplant and zucchini in one bowl and the tomato and avocado in another.
2. Heat olive oil in a frying pan and cook the eggplant and zucchini.
3. Once the olive oil has coated the vegetables, add the water, sugar, soy sauce, and grated ginger (with the liquid). Stir-fry as you shake the frying pan.
4. Lastly, add the tomatoes and the avocado and cook everything together.
5. Once the liquid has evaporated and the flavors have blended, transfer to a plate and serve with a side of rice.

Story Behind this Recipe

I wanted to eat a savoy-sweet eggplant and avocado dish. I then added tomatoes for tartness and ginger for a the ultimate summer dish! I loved the dish, so I uploaded the recipe.