Quick Teriyaki Eggplant
Recipe: #30293
September 11, 2018
Categories: Eggplant, Asian, Wok/Stir-Fry, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times."
Ingredients
Nutritional
- Serving Size: 1 (215.6 g)
- Calories 150.4
- Total Fat - 8.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 4 mg
- Sodium - 69.8 mg
- Total Carbohydrate - 17.2 g
- Dietary Fiber - 5.8 g
- Sugars - 10.7 g
- Protein - 2.4 g
- Calcium - 27 mg
- Iron - 0.6 mg
- Vitamin C - 4.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat a wok over high heat and add the oil and swirl to coat and then add the garlic and ginger and stir-fry for 30 econds or until aromatic and then add the eggplant and cook for 2 minutes, each side or until golden brown.
Step 2
Add 60ml (1/4 cup) water and cover the wok and simmer for 3 to 5 minutes or until the water has evaporated and eggplant is tender.
Step 3
Meanwhile, combine the mirin, soy sauce, sake and sugar in a bowl and stir until the sugar is dissolved.
Step 4
Add the mirin mixture to the wok and stir-fry for 2 minutes or until the eggplant is golden and sauce is reduced.
Step 5
Serve the eggplant with rice and cabbage and sprinkle with sesame seeds and top with the green shallot curls.
Tips
No special items needed.