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  • Prep-time: / Ready In:
  • Makes 4 waffles + 4 cups braised eggplant

This is fried rice as you’ve never seen it before! No wok is needed for an easy, healthy dinner full of classic Chinese-takeout flavors and hearty ingredients. A tasty topping of braised eggplant adds extra substance and veggie goodness to a dish that’s already bursting with fresh produce. Simply assemble your rice mixture, spoon it into a waffle maker, and get ready to dig into the savory waffle of your dreams. Infused with the fragrant flavors of ginger, garlic, cilantro, and soy sauce, you’ll love how this comforting meal is presented in a fun new format.

For more savory waffle recipes, check out these tasty ideas:

Ingredients

  • 8 scallions
  • 1 lb. eggplant (unpeeled), cut into 1-inch chunks
  • 1 tablespoon + ½ teaspoon reduced-sodium soy sauce
  • 3 cloves garlic, minced
  • 3 teaspoons grated fresh ginger
  • Fresh basil or cilantro leaves
  • 4 cups hot cooked brown rice
  • ½ cup shredded carrot
  • ½ cup frozen peas

Instructions

  1. For eggplant, cut four of the scallions into 3-inch pieces. In a medium saucepan combine sliced scallions, eggplant, soy sauce, 2 of the minced garlic cloves, 1 teaspoon of the ginger, and 2 cups water. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until eggplant is tender. Sprinkle with basil.
  2. Meanwhile, preheat waffle maker according to manufacturer’s directions, using medium-high setting if available. Chop the remaining four scallions and place in a medium bowl. Add rice, carrot, peas, and the remaining minced garlic clove and 2 teaspoons ginger; toss to combine. Spoon 1 cup rice mixture per waffle into waffle maker, pressing it gently with a spatula. Close lid without locking it shut; cook 10 to 15 minutes or until crisp and light brown. Serve with braised eggplant.

Comments (1)

(5 from 2 votes)
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Becki5 days ago
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I made these tonight and really enjoyed the crunch and taste. Since my waffle iron doesn’t have a medium high setting, I found that the waffles were ready after only 6 minutes. My first three waffles were difficult to get out, but I made sure the last one was compacted into a nice even thick square and it came out much better.
I liked the silken eggplant, but I made another topping for my eggplant-hating family.

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Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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