Eggplants in Unagi sauce Tamaki with a basis of rice

Cooking method:

1. Prepare rice Tamaki following the instructions on the package. The recipe on the package indicates the recommended amount of water.
2. Peel the eggplants and cut them into 12-15 cm long pieces.
3. In a saucepan, bring water to a boil. Place the eggplants on a sieve or in a steamer, cover with a lid, and position them over the boiling water. Steam for 10 minutes.
4. Let the steamed eggplants cool slightly, then cut them in half lengthwise. Make four vertical incisions on each half of the eggplant and gently spread the flesh, slightly unfolding it to allow the sauce to penetrate inside.
5. Finely chop the garlic and green onions.
6. Heat vegetable oil in a skillet and fry the eggplants on both sides until they achieve a beautiful golden color. Sprinkle with chopped garlic.
7. Mix Unagi sauce Tamaki with 60 ml of water and pour it over the eggplants. Simmer for 5 minutes until the sauce reduces by half and thickens.
8. Garnish the cooked eggplants with chopped green onions and sesame seeds.
9. In the center of each plate, create a mound of cooked rice, slightly smoothing the surface with a spatula. Arrange the eggplants on top and drizzle the sauce from the skillet over them.