Teriyaki Eggplant & Rice

Sometimes eggplant just wants to shine as the main course!

Camille
Camille
6 minutesPrep time
15 minutesCook time
496 cal.Per serving

Utensils

Stovetop, Pot (small), Frying pan

recipe

Eggplant

Step 1

Wash & trim the eggplant. Cut it into chunks.

White rice

Step 2

Cook the rice according to the package instructions.

Garlic

Step 3

Heat a drizzle of oil in a pan over medium-high heat. Add the minced garlic.

Eggplant

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.

Sesame seeds
Teriyaki sauce

Step 7

Add the teriyaki sauce & sesame seeds to the eggplant. Cook, stirring until the sauce thickens.

Cilantro (fresh)
Sesame seeds

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

Energy496 cal.
Fat20g
Carbohydrates67g
Protein9g
Fiber7g

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.

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Teriyaki Eggplant & Rice
Very easy