Teriyaki Eggplant

Teriyaki Eggplant is a savory and satisfying vegetarian dish featuring tender eggplant glazed in a sweet and salty teriyaki sauce. This Chinese BBQ-inspired recipe is perfect for a delightful meal that is packed with flavor and nutrients.

Ingredients

• Eggplant - 400 grams
• Soy sauce - 60 ml
• Brown sugar - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Cornstarch - 1 tablespoon
• Water - 100 ml
• Green onions - 2, chopped for garnish
• Sesame seeds - 1 tablespoon, toasted for garnish
• Vegetable oil - 1 tablespoon

Steps

1. Slice the eggplant into 1.5 cm thick rounds and sprinkle with a little salt. Let it sit for about 15 minutes to draw out excess moisture.
2. In a bowl, mix the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and water to create the teriyaki sauce.
3. Rinse the salted eggplant slices under cold water and pat them dry with a paper towel.
4. Heat vegetable oil in a non-stick skillet over medium heat. Add the eggplant slices and cook for about 5 minutes on each side until they are golden brown and tender.
5. Pour the teriyaki sauce over the cooked eggplant in the skillet, allowing it to simmer for 5-7 minutes until the sauce thickens and coats the eggplant.
6. Remove from heat and plate the eggplant. Garnish with chopped green onions and toasted sesame seeds before serving.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 12 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, promoting overall health.
• Low in calories, making it an excellent choice for weight management.

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