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
  • Fresh Red Chilli
  • Garlic Cloves
  • Rice Vinegar
  • Sesame Seeds
  • Long Grain White Rice 
  • Spring Onion Stems
Ingredients you’ll need
  • Oil Of Choice
  • Salt & Pepper
  • Water
  • 1 Tbps Soy Sauce/Tamari *GF option
  • 1 tsp Sugar *Optional
NUTRITION PER 1 SERVING

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

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 2 tbsp of soy sauce/tamari, 1 tsp of sugar*optional, 1 tbsp of water, 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 250ml (1 cup) of water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed.
  4. Heat oil in pan sauté garlic& 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 rest of the mixture.
  5. Serve on a bed of rice with spring onion and the rest of the sesame seeds on top. Enjoy.

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