Description
A simple and delicious teriyaki eggplant dish that brings unique Asian flavors to the table.
Ingredients
Scale
- 2 aubergines
- 3 tablespoons of Teriyaki sauce
- 200 g of rice
- Fresh coriander
- Olive oil
- Salt
- Pepper
Instructions
- Cut the eggplants into cubes.
- Heat olive oil in a pan over medium heat.
- Add the cubes of eggplant and cook until tender, about 5-7 minutes.
- Incorporate the Teriyaki sauce and mix well to coat the eggplants.
- Cook the rice according to package instructions.
- Serve the eggplants on top of the rice, garnished with fresh coriander.
Notes
To reduce bitterness, lightly salt the eggplant cubes and let them drain for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: eggplant, teriyaki, vegan, asian cuisine, simple recipes