Teriyaki Eggplant

Teriyaki Eggplant

Teriyaki Eggplant

  1. 1 large or 2 small Eggplant, cut into cubes, skin on

  2. Cut 2 Green Onions, set aside

  3. 1 cup of Sushi or short grain white rice, cook per box instructions

  4. Black Sesame Seed

  5. Sesame Oil

Teriyaki Sauce

  1. 1/2 cup of Soy Sauce

  2. 1 inch grated fresh Ginger

  3. 3 cloves minced Garlic

  4. 1/4 cup of Mirin

  5. 1 TBSP Rice Wine Vinegar

  6. 2 TBSP Brown Sugar

  7. Mix all ingredients and set aside

Let’s Make It!

  1. Place cut eggplant into bowl, pour teriyaki sauce over eggplant, toss and coat evenly, marinate 20 minutes

  2. Cook rice per box instructions; I like to add a bit of sesame oil and vegan butter for taste, at the end

  3. After marinating, place sesame oil in pan on medium high heat, pour eggplant into pan (with left over marinade) and sauté to a boil; reduce heat and let simmer- sauce should thicken, remove once eggplant is cooked (around 15 minutes)

  4. Place rice into bowls, sprinkle black sesame seed

  5. Top rice with eggplant, sprinkle green onion

  6. Enjoy!