Ingredients:
1 large eggplant, cut into 1/2 inch slices
8 oz mushrooms, sliced
3 cups cooked brown rice
2 tbsp oil
1 small onion, diced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp hoisin sauce
2 tsp rice vinegar
1 tsp brown sugar
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place the eggplant slices on the prepared baking sheet and brush both sides with oil.
Bake in the preheated oven for 20 minutes, flipping the slices halfway through, or until the eggplant is tender and lightly browned.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, smoked paprika, chili powder, salt, and pepper to make the BBQ sauce.
In a large skillet over medium heat, heat 1 tbsp of oil. Add the onion and garlic and cook until softened, about 3 minutes.
Add the mushrooms to the skillet and cook until they release their moisture and are browned, about 5 minutes.
Add the cooked rice to the skillet and stir to combine with the onions and mushrooms.
Stir in the BBQ sauce until the rice is evenly coated.
Top the rice with the baked eggplant slices and serve.
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