Teriyaki Sesame 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
- 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.
- 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.
- 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.
- 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.
- Serve on a bed of rice with spring onion and the remaining sesame seeds on top. Enjoy.