Teriyaki Eggplant & Rice

recipe

• Step 1
  Wash & trim the eggplant. Cut it into large chunks. (If you like, you can season the eggplant generously with salt & leave it in a colander to sweat for an hour. Be sure to rinse & pat it dry before cooking!)
• Step 2
  Cook the rice according to the package instructions.
• Step 3
  Heat a drizzle of oil in a pan over medium-high heat. Add minced or grated garlic.
• Step 4
  Add the eggplant. Season with salt & pepper. Cook, stirring for 3 min.
• Step 5
  Add a splash of water to the pan & stir. Reduce the heat to low. Cover & let cook for 7-10 min, or until the eggplant is fork-tender. Stir occasionally, adding another splash of water if needed.
• Step 6
  Fluff the rice.
• Step 7
  Add the teriyaki sauce & sesame seeds to the eggplant. Stir to combine.
• Step 8
  Serve the eggplant & sauce over a bed of fluffy rice. Garnish with cilantro, more sesame seeds & an extra drizzle of teriyaki sauce (optional). Enjoy!