Rice Dishes

Tomato Rice Bowl with Grilled Eggplant & Shrimp

Name: Tomato Rice Bowl with Grilled Eggplant & Shrimp
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 100 g Rice; 50 g Eggplant; 20 g Shrimp; a splash Cheongju (rice wine); 20 g Onion; 10 g Garlic; 10 g Olive oil; 20 g Tomato sauce; 20 g Ketchup; 80 g Tomato; 5 g Sugar; 5 g Baby greens

토마토덮밥

Rice topped with grilled eggplant, poached shrimp and a chunky homemade tomato sauce with onion and garlic, garnished with baby greens. The potassium in tomatoes helps the body flush out sodium.

📝 Step-by-Step Instructions

Soak and cook the rice. Slice the eggplant lengthwise and grill in a pan.

Tomato Rice Bowl with Grilled Eggplant & Shrimp — step 1

Finely chop the onion and garlic.

Tomato Rice Bowl with Grilled Eggplant & Shrimp — step 2

Coarsely chop the tomato.

Tomato Rice Bowl with Grilled Eggplant & Shrimp — step 3

Poach the shrimp in water with a splash of rice wine and peel.

Tomato Rice Bowl with Grilled Eggplant & Shrimp — step 4

Heat the olive oil in a pan and sauté the onion and garlic first.

Tomato Rice Bowl with Grilled Eggplant & Shrimp — step 5

Add the tomato sauce and ketchup and stir-fry, then add the tomato and sugar and reduce. Put the rice in a bowl, top with the eggplant and shrimp, spoon over the sauce and garnish with baby greens.

Tomato Rice Bowl with Grilled Eggplant & Shrimp — step 6

📊 Nutrition Facts (per serving)

379.3Calories (kcal)

71.1 gCarbs

15.6 gProtein

3.6 gFat

181.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.