- 1 eggplant, cut into ~1cm chunks
- 1 tbsp cooking oil
- 1 tbsp sesame oil
- 1/2 tsp garlic powder
- 2 tbsp soy sauce
- 2 tbsp sesame seeds
- 125g (1/2 can) cooked chickpeas
- 2/3 cup rice
Cook the rice as you like.
Heat up the oil in a pan, then add the eggplant. Cook for about 10 minutes with a lid on, stirring a few times.
Add the garlic powder, soy sauce, sesame seeds and chickpeas, then simmer for another ~10 minutes, or until the eggplant is cooked through. Add water if necessary.
Serve with the rice.