Teriyaki Eggplant & Rice

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!