Teriyaki Eggplant Recipe
Teriyaki Eggplant is a delicious and healthy Japanese-inspired dish that is perfect for a quick and easy weeknight dinner. The sweet and savory teriyaki sauce pairs perfectly with the tender and flavorful eggplant, making it a satisfying meal for vegans, vegetarians, and meat-lovers alike.
Servings: 4 servings
Calories: 245kcal
Ingredients
- 1 large eggplant cubed
- 3/4 cup teriyaki sauce
- 1 cup white or basmati rice, cooked
- sesame seeds garnish
- green onions garnish
Instructions
- Prep the eggplant. Cube the eggplant into large chunks. In a mixing bowl combine the eggplant and the teriyaki sauce. Marinade for 20 minutes.
- Cook the eggplant. Heat skillet over medium-high heat. Once your pan is hot, add your eggplant a little at a time. If you need to cook the eggplant pieces in 2 batches that's fine too. Cook for 10 minutes, stirring once in a while. You want to get a nice char on the eggplant and let the sauce thicken up a bit.
- Serve. Serve over rice and sprinkle with sesame seeds and green onions.
Nutrition
Calories: 245kcal | Carbohydrates: 52g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2073mg | Potassium: 437mg | Fiber: 4g | Sugar: 12g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg