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Teriyaki Eggplant

Teriyaki sauce can be traced back to early Japanese immigrants who settled in Hawaii where it was created using local products such as pineapple juice and brown sugar, that were blended together in soy sauce.
But teriyaki isn't only for chicken or beef. Here is a teriyaki dish you can make with eggplant. You may be surprised at how meaty and juicy it is.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Japanese
Servings 2 servings
Calories 154 kcal

Ingredients

  • 250 g Eggplants
  • 2 tbsp Corn flour

Sauce

  • 1 tbsp Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Water
  • 1 tbsp Sugar

Serving

  • 1 Spring Onions
  • Sesame

Equipment

Microwave safe dish
Silicone Spatula

Instructions
 

  • Ingredients overview
  • Cut eggplant into bite sized pieces. Place into plastic bag. Mix with Corn Flour
    250 g Eggplants, 2 tbsp Corn flour
  • Coat eggplant with cornflour by shaking (see photo)
  • Mix all ingredients for the sauce into a microwave safe bowl
    1 tbsp Sesame Oil, 1 tbsp Soy Sauce, 1 tbsp Water, 1 tbsp Sugar
  • Put the coated eggplant into the sauce. Mix well.
    Place cling wrap loosely over. Microwave (600w) for 5 mins.
    800W > 3 mins 45 secs
    1000W > 3 mins
  • Mix very well with the thickened sauce. Chop the spring onion. Serve with sesame.
    1 Spring Onions, Sesame

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Serving Adjustment
2 servings

Ingredients

  • 250 g Eggplants
  • 2 tbsp Corn flour

Sauce

  • 1 tbsp Sesame Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Water
  • 1 tbsp Sugar

Serving

  • 1 Spring Onions
  • Sesame

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