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Garlic Eggplant over Sushi Rice Recipe

Garlic Eggplant over Sushi Rice

Japanese eggplant sautéed in a dark garlic sauce served over a sushi rice patty. Deep umami flavor brings out the richness of a Malbec.
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Prep Time 30 minutes
Cook Time 50 minutes
Assembly 20 minutes
Total Time 1 hour 29 minutes
Servings: 25
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

Sushi Rice
  • 3 cups 3 cups sushi rice
  • 3 cups water
  • 1/3 cup rice vinegar
  • 1/3 cup granulated sugar
  • 3 tbsp sea salt
  • 1 cooking spray unflavored
Garlic Eggplant
  • 1/4 cup 1/4 cup vegetable oil canola or neutral high heat oil
  • 10 japanese eggplants sliced in half rounds
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 8 cloves garlic chopped fine
  • 1 cup water
  • 2 tbsp oyster sauce
  • 2 tbsp tamari sauce (or soy sauce if gluten is not an issue)
  • 1 tbsp fresh grated ginger
  • 1 tsp corn starch
Finishing
  • 4 green onions chopped
  • 2 tbsp sesame seeds toasted preferred
  • 1 cup oyster sauce

Equipment

  • Rice Cooker
  • Wok or Large Skillet
  • 2-3 3" -4" Round Forms

Method
 

Sushi Rice Rounds
  1. Pour rice in sieve and rinse under cold water for 30 seconds and let water drain. Do this step 4 times.
  2. Put rinsed rice in rice cooker. Add 3 cups water and cook rice according to equipment's instructions (may just be a "white rice" button).
  3. While rice is cooking, blend rice, sugar and salt together in small bowl and stir to dissolve. (You can also start working cooking Garlic Eggplant while rice is cooking)
  4. Once rice is done cooking place in large bowl (allow to cool slightly if too hot to handle).
  5. Sprinkle vinegar mixture over rice a bit at a time, stirring rice to incorporate. You want the rice to still be warm.
  6. Spray round forms with a bit of cooking spray to help reduce sticking. You may wipe some off if too much.Place round form on parchment lined baking tray.
  7. Place abut 1/4 cup of warm rice into middle of form and gently press down. You may use a round cup that is just smaller than the form to apply even pressure. Do not over press, you want a nice circular patty that stays together.Gently lift form while pressing down on rice patty to release.
  8. Regrease form and move to another section of tray. Repeat process until all the patties are made.Use immediately or store in refrigerator in an airtight container (you can use plastic food wrap between patties to enable you to stack them.
Garlic Eggplant
  1. Heat oil in large sauté pan or wok on medium-high heat.
  2. Add cut up eggplant into pan and season with salt and pepper. Stir fry for about 4 min to soften.
  3. Add garlic and allow to heat till fragrant for about 30 to 60 seconds.
  4. Add one cup of water and cover. Turn down heat to allow to simmer until water is absorbed.
  5. In a small bowl, combine sugar, corn starch, oyster sauce and tamari sauce. Stir to dissolve sugar and starch
  6. Once water is gone from pan, pour in sauce mixture over eggplant to coat. Allow to thicken to a thin sauce.
Assembly
  1. Gather all prepared garnishes so you can quickly plate and serve.
  2. Plate sushi rice patty directly on plate.
  3. Once garlic eggplant is done, pour a spoonful in center of patty.
  4. Garnish with green onion and sesame seeds. Squeeze out small dabs of oyster sauce around patty (optional).