Stovetop, Pot (small), Frying pan
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!)
Cook the rice according to the package instructions.
Heat a drizzle of oil in a pan over medium-high heat. Add minced or grated garlic.
Add the eggplant. Season with salt & pepper. Cook, stirring for 3 min.
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.
Fluff the rice.
Add the teriyaki sauce & sesame seeds to the eggplant. Stir to combine.
Serve the eggplant & sauce over a bed of fluffy rice. Garnish with cilantro, more sesame seeds & an extra drizzle of teriyaki sauce (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Teriyaki Eggplant & Rice" contains 557 Energy, 20 g of Fat, 80 g of Carbohydrates, 10 g of Protein, 8 g of Fiber.