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Savory Egg Roll in a Bowl (Easy Eggplant Dinner in 20 Minutes)

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A quick and satisfying deconstructed egg roll featuring silky eggplant, savory ground meat, and crunchy coleslaw mix, all tossed in a flavorful soy-ginger sauce. Ready in just 20 minutes, this one-pan meal is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 medium eggplant (about 12–14 ounces), cut into 1/2-inch cubes
  • 1 tablespoon sesame oil (toasted preferred)
  • 1 tablespoon vegetable or avocado oil
  • 1 pound ground pork, chicken, or turkey (or 8 ounces cremini mushrooms, finely chopped, for vegetarian)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce
  • 1 teaspoon brown sugar (or honey/maple syrup)
  • 1/2 teaspoon ground white pepper (or black pepper)
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • Extra sriracha or chili oil (for garnish, optional)

Instructions

  1. Prep your ingredients (5 minutes): Dice the eggplant into 1/2-inch cubes (skin on). Dice the onion, mince the garlic, and grate the ginger. In a small bowl, whisk together soy sauce, rice vinegar, sriracha, brown sugar, and white pepper. Set everything near the stove.
  2. Cook the eggplant (6-7 minutes): Heat vegetable oil and sesame oil in a large skillet over medium-high heat until shimmering. Add eggplant cubes in a single layer. Cook undisturbed for 2-3 minutes, then toss and continue cooking until golden and tender, about 4 more minutes. Transfer to a plate and set aside.
  3. Brown the meat (4-5 minutes): Add ground meat to the same skillet. Break it up and cook until browned and cooked through, about 4-5 minutes. Spoon out excess fat, leaving about 1 tablespoon. For vegetarian version, cook chopped mushrooms until they release liquid and brown, about 5-6 minutes.
  4. Sauté the aromatics (1 minute): Push meat to one side. Add diced onion to the empty space and cook for 2 minutes until softening. Add garlic and ginger, cook for 30 seconds until fragrant. Stir everything together.
  5. Add the cabbage and sauce (4-5 minutes): Add entire bag of coleslaw mix. Pour sauce over the top and toss. Cook for 3-4 minutes, stirring occasionally, until cabbage is wilted but still has some crunch.
  6. Combine and finish (1 minute): Return cooked eggplant to the pan. Toss everything together and cook for another minute until heated through. Taste and adjust seasoning.
  7. Serve immediately: Divide into bowls. Top with sliced green onions, sesame seeds, and extra chili oil if desired. Serve as is, over rice, or in lettuce cups.

Notes

For best texture, salt the eggplant cubes with 1 teaspoon salt for 10 minutes, then pat dry before cooking to reduce bitterness and oil absorption. Use high heat to avoid steaming. Work in batches if skillet is small. Leftovers keep in the refrigerator for up to 4 days; reheat in a skillet with a splash of water or soy sauce. Not recommended for freezing.

Nutrition

Keywords: egg roll in a bowl, eggplant recipe, quick dinner, 20 minute meal, ground pork, coleslaw mix, one pan meal, weeknight dinner, low carb, keto friendly

Find it online: https://bitematrix.com/savory-egg-roll-in-a-bowl-easy-eggplant-dinner-in-20-minutes/