Teriyaki Eggplant & Rice
Sometimes eggplant just wants to shine as the main course!
Ingredients
Utensils
Stovetop, Pot (small), Frying pan
recipe
Step 1
Wash & trim the eggplant. Cut it into chunks.
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 the minced garlic.
Step 4
Add the eggplant. Season with salt & pepper. Sauté for 3 min.
Step 5
Add a splash of water to the pan. Reduce the heat to low, cover & cook for 10 min. Stir occasionally.
Step 6
Fluff the rice.
Step 7
Add the teriyaki sauce & sesame seeds to the eggplant. Cook, stirring until the sauce thickens.
Step 8
Serve the eggplant & sauce over a bed of rice. Garnish with cilantro & sesame seeds (optional). Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 496 cal. |
| Fat | 20g |
| Carbohydrates | 67g |
| Protein | 9g |
| Fiber | 7g |
On average, one serving of the recipe "Teriyaki Eggplant & Rice" contains 496 Energy, 20 g of Fat, 67 g of Carbohydrates, 9 g of Protein, 7 g of Fiber.
