Marinated Teriyaki Eggplant

Marinated Teriyaki Eggplant

from cupfulofkale.com
30 min
2 servings

Sweet, sticky and salty marinated teriyaki eggplant! Grilled to perfection this vegan Japanese recipe is quick and easy and tastier than take out!

Ingredients

  • 2 eggplants/aubergines
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1 tbsp rice wine vinegar
  • 1-2 tbsp brown sugar
  • 1 inch ginger, grated
  • 3 garlic cloves, minced
  • Sushi/short grained rice
  • Sesame seeds
  • Spring onion

Directions

  1. 1

    Whisk the sauce ingredients in a bowl, making sure the sugar is dissolved.

  2. 2

    Cut the eggplant into small chunks, place in a large bowl and then pour the marinade over the top. Stir and make sure it is all coated, set aside.

  3. 3

    Let marinate for at least 20 minutes, stirring a few times.

  4. 4

    Place a griddle pan on the hob over medium-high heat. Once hot place the marinated eggplant in.

  5. 5

    Pour over any excess marinade over the top whilst cooking. You may need to do it in two lots so you can keep the first lot on a low heat in the oven.

  6. 6

    Cook for a few minutes on each side until brown and starting to char from the griddle lines.

  7. 7

    Serve straight away with rice or as a side and top with sesame seeds and sliced spring onion!