EGGPLANT (AUBERGINE) TERIYAKI

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Eggplant (Aubergine) Teriyaki image

Make and share this Eggplant (Aubergine) Teriyaki recipe from Food.com.

Provided by TheBostonBean

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium eggplant
salt
marinade
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon fine chopped ginger
2 garlic cloves, fine chopped

Steps:

  • Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
  • Sprinkle with salt to drain out extra water, about 20 minutes.
  • Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
  • Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.

Nutrition Facts : Calories 143.6, Fat 8.2, SaturatedFat 1.1, Sodium 1011.3, Carbohydrate 16.3, Fiber 4.9, Sugar 10.2, Protein 3.4

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