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Teriyaki Eggplant Over Rice

Ingredients

Metric


1 kg ~ 2 medium eggplants
200 g ~ 1 cup rice
480 ml ~ 2 cups water
2 tsp olive oil for roasting
2 tsp sesame seeds (optional)

Teriyaki Sauce:
120 ml water
30 ml ~ 2 tbsp soy sauce
40 ml ~ 2 tbsp agave or maple syrup
½ tsp ground ginger
½ tsp garlic powder

Sauce Thickener:
60 ml water
10 g ~ 1 tbsp cornstarch

US


2 lb ~ 2 medium eggplants
1 cup rice
2 cups water
2 tsp olive oil for roasting
2 tsp sesame seeds (optional)

Teriyaki Sauce:
½ cup water
2 tbsp soy sauce
2 tbsp agave or maple syrup
½ tsp ground ginger
½ tsp garlic powder

Sauce Thickener:
¼ cup water
1 tbsp cornstarch

MAKES2 portions
PREP TIME20 minutes
COOKING TIME25 minutes
TOTAL TIME45 minutes
Steps


1Preheat the oven to 200°C (400°F) Fan. Rinse rice really well under running water.
2Add rinsed rice to a small cooking pot (20 cm ~ 8 inch, preferably cast iron).
3Add water and bring to a boil. Stir once. Reduce heat to very low (induction #2), close the lid and let simmer for 15 minutes - or until rice is soft and completely cooked through. Turn off the heat and let it sit, covered, for another 5 minutes. Fluff it up with a fork or a spatula. Set aside.
4In the meantime, peel and cut eggplants into strips. Add to a baking tray double lined with baking paper. Spray or drizzle with olive oil and miss to coat.
5Roast in the middle of the oven for 15 minutes.
6Make the sauce. Add water, soy sauce, syrup, ginger and garlic powder to a medium sized saucepan. Whisk to combine and bring to a simmer.
7Mix water and cornstarch together to make the thickener. Add to the sauce and whisk until it thickens.
8Add roasted eggplant to the sauce.
9Mix to coat.
10Add rice to plates.
11Top with teriyaki eggplants.
12Sprinkle with sesame seeds.
Nutritional Info
Makes 2 portions
550 Calories per portion
15g protein
120g carbohydrates
20g fiber
2g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, K
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
5.00 of 5 - 2 votes
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