Teriyaki Eggplant & Rice

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Sometimes eggplant just wants to shine as the main act of dinnertime!

Camille C.
Camille C.
467

6 minutes

Prep time

15 minutes

Cook time

530 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Knife

recipe

Eggplant

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!)

Jasmine 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 minced or grated garlic.

Eggplant

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.

Sesame seeds
Teriyaki sauce

Step 7

Add the teriyaki sauce & sesame seeds to the eggplant. Stir to combine.

Cilantro (fresh)
Sesame seeds
Teriyaki sauce

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!

Nutrition facts

View nutritional information

Energy530 cal.
Fat20 g
Carbohydrates73 g
Protein10 g
Fiber8 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Teriyaki Eggplant & Rice" contains 530 Energy, 20 g of Fat, 73 g of Carbohydrates, 10 g of Protein, 8 g of Fiber.

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Teriyaki Eggplant & Rice
Very easy