Quick Teriyaki Eggplant
Created by ImPat on September 11, 2018
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #30293
Ingredients
- 2 tablespoon oil (peanut oil)
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped ginger root
- 750 grams eggplant (trimmed and cut into 1.5cm thick rounds)
- 60 ml mirin
- 60 ml light soy sauce
- 1 tablespoon sake
- 1 tablespoon caster sugar
- Steamed sushi rice, to serve
- Shredded wombok (Chinese Cabbage, to serve)
- White sesame seeds, to serve
- Green shallot curls, to serve (optional)
How to Make
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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.
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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.
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Step 3: Meanwhile, combine the mirin, soy sauce, sake and sugar in a bowl and stir until the sugar is dissolved.
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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.
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Step 5: Serve the eggplant with rice and cabbage and sprinkle with sesame seeds and top with the green shallot curls.
Nutritional Facts
- 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