Quick Teriyaki Eggplant

Teriyaki has gone vegetarian! This quick and easy sticky Japanese eggplant is delicious served on steamed sushi rice.

The ingredient of Quick Teriyaki Eggplant

• 2 tbsp peanut oil
• 3 garlic cloves finely chopped
• 1 tbsp finely chopped ginger
• 750g eggplant trimmed cut into 1 5cm thick rounds
• 60ml 1 4 cup mirin
• 60ml 1 4 cup light soy sauce
• 1 tbsp sake
• 1 tbsp caster sugar
• steamed sushi rice to serve see notes
• shredded wombok chinese cabbage to serve
• sesame seeds to serve
• green shallot curls to serve optional see notes

The Instruction of quick teriyaki eggplant

• heat a wok over high heat add the oil and swirl to coat add the garlic and ginger and stir fry for 30 seconds or until aromatic add the eggplant and cook for 2 minutes each side or until golden brown add 60ml 1 4 cup water cover the wok and simmer for 3 5 minutes or until the water has evaporated and eggplant is tender
• meanwhile combine the mirin soy sauce sake and sugar in a bowl stir until the sugar is dissolved
• add the mirin mixture to the wok stir fry for 2 minutes or until the eggplant is golden and sauce is reduced serve eggplant with rice and cabbage sprinkle with sesame seeds and top with green shallot curls if you like

Nutritions of Quick Teriyaki Eggplant

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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