Ingredients
Scale
- 2 medium eggplants
Teriyaki Sauce:
- 1/2 cup soy sauce or tamari
- 1/4 cup mirin
- 1 tbsp rice wine vinegar
- 1–2 tbsp brown sugar
- 1 tbsp grate ginger
- 4 garlic cloves, minced
- 2 tsp siracha
- 1 tsp corn starch
- 1 tbsp oil
Garnish:
- Sesame seeds
- Scallions
Instructions
- In a small bowl whisk together the teriyaki sauce ingredients until combine and sugar is dissolved.
- Cut the eggplants into small chunks. The shape doesn’t have to be uniform. place in a large bowl and toss and coat in the marinade. Allow the eggplant to marinate for 20 minutes or more to soak up the flavors.
- Drizzle a lil olive oil in a pan over medium-high heat. Once hot place the marinated eggplant in the pan just enough to cover the bottom of the pan. Allow to cook undisturbed for 2-3 minutes, then flip and cook the other side. If you find they need to be cooked more, simply lower the heat and cook longer.
- Once you cook the remaining eggplant take the residual teriyaki sauce and place in a sauce pan over low/medium heat. Take out 2 tbsp of the teriyaki sauce and combine with the corn starch. Whisk until smooth and then pour back into the pan. Cook for a few minutes until slightly thickened, then remove from heat.
- Pour the remaining sauce over the cooked eggplant. Serve with cauliflower rice and garnish with sesame seeds and chopped scallions.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Fritter
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 2-3