15-Minute High-Protein Eggplant Rice Bowl (Gaji Deopbap)

Cut the eggplant into bite-sized cubes.

In a hot wok, stir-fry the eggplant until it's slightly browned and softened. Then remove from the wok and set aside.

Add oil to the wok, then add sliced onion, chopped green onion, and minced garlic. Sauté until fragrant.

Add the ground meat and cook until it's browned.

Pour in the sauce and mix well.

Add a starch slurry to thicken the sauce.

Return the cooked eggplant to the wok and mix everything together.

Serve the eggplant stir-fry over a bowl of rice and garnish with fresh green onions.