Teriyaki Sesame Eggplant

teriyaki eggplant
Prep Time
  • Prep | 10 minutes
  • Cook | 25 minutes
  • Ready in | 35 minutes
Utensils
  • Mixing Bowl
  • Large Sauce Pan
  • Small Sauce Pan
Ingredients we send
  • Eggplant
  • Kale or Spinach 
  • Fresh Red Chilli
  • Garlic Cloves
  • Rice Vinegar
  • Sesame Seeds
  • White Jasmine Rice
  • Spring Onion Stems
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • 1 Water For Couple Size/ 2 Tbps For Family Size
  • 1 Tbps Soy Sauce/Tamari *GF option  For Couple Size/ 2 Tbps For Family Size
  • 1 tsp Sugar *Optional For Couple Size/ 2 Tbps For Family Size
NUTRITION PER 1 SERVING

Calories 1260kj, Fat 9.3g, Proteins 9.2g, Carbs 32.9g,

ALLERGY INFO

Gluten Free | Contains Sesames |

P.S LEAVE US A NOTE AT CHECKOUT IF YOU WANT TO SWAP WHITE RICE TO BROWN RICE

Method

  1. Firstly prepare vegetables, chop eggplant in half then into bite sized pieces, roughly chop kale. Finely chop garlic and fresh red chilli, deseed to preference.
  2. In a small mixing bowl, add soy sauce/tamari, sugar*optional, water (see ‘ingredients you’ll need’ for measurements) rice vinegar and half the pouch of sesame seeds. Mix well.
  3. Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 20 mins or until tender and the water is absorbed.
  4. Heat oil in pan sauté garlic and chilli for 2 minutes. Add eggplant, pan fry for 5-6 minutes until it softens, add half of the mixture, and kale, mix until kale has wilt down, then add the remaining mixture.
  5. Serve on a bed of rice with spring onion and the remaining sesame seeds on top. Enjoy.

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