Quick Teriyaki Eggplant

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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