Park Na-rae's Life-Changing Eggplant Rice Bowl

Cut the stems off two eggplants, make a long incision, and microwave for 3 minutes to cook.

While the eggplant is cooking, make scrambled eggs in an oiled pan with a pinch of salt.

Place the finished scrambled eggs on top of a bowl of rice.

In a bowl, mix soy sauce, tuna sauce, and allulose to create the sauce base.

Spread the cooked eggplant open, make crosshatch cuts, and sprinkle evenly with starch.

In a generously oiled pan, place the eggplant starch-side down and cook for 30 seconds, then flip.

Pour the prepared sauce over the eggplant and simmer each side for 1 minute.

Spread 1 tablespoon of gochujang on each eggplant and continue to simmer on both sides for 1 minute, until the sauce has slightly reduced.

Garnish the cooked eggplant with chopped green onions and sesame seeds.

Place the sauced eggplant over the scrambled eggs and rice.

Cut the eggplant into bite-sized pieces and serve.