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We will introduce you to a really excellent and extremely spicy version of a vegan rice dish below. Eggplants are often pretty to look at, especially the narrow or small balls. However, many do not really know exactly what to do with it.
That changes now with the presentation of our tangy eggplant teriyaki.
Simple and with an excellent umami feeling, this Asian rice dish will surely find a place among your favorite dishes.
You might like these recipes also!
- Tempeh rice bowl with vegetables | easy & vegan recipe
- Bean and rice burritos | vegan & a great picnic snack
- Easy Fried Rice with vegetables . 30 Minutes Recipe
- Rice Minestrone with fresh vegetables | Italian stew
- eggplant pita with Tzatziki | vegan & Mediterranean
Eggplant teriyaki
200 g basmati rice
2 carrots
1 big eggplant
2 green onions
1 handful (about 8) pimentos
2 cloves of garlic
1 piece of ginger
2-3 tbsp vegetable oil
4 tbsp soy sauce
1 tbsp teriyaki sauce
1 tsp cane sugar
1 Lemon
Sesame seeds
fresh coriander
optional 2 hard boiled eggs
Cook the rice according to the package instructions.
Peel the carrots and then grate them. Cut the eggplants into 2-3 cm cubes. Cut the pimentos into strips. Cut the spring onions into rings. Finely chop garlic and ginger.
Heat the oil in a large pan and fry the aubergine cubes on all sides until crispy brown. So they give off a lot of taste.
Add carrots, pimentos, onions, garlic and ginger and steam for 3 minutes.
Add soy sauce, sugar, teriyaki sauce and 200 ml of water and let it boil down for 10 minutes.
Spread rice on bowls and garnish with eggplant teriyaki, lemon wedges, sesame and coriander.
If you like, add an egg.
Enjoy the meal.
If you try this Eggplant Teriyaki or one of my other recipes, please leave us a comment how you liked it. Tag us @KLARASLIFEon Instagram and hashtag it #KLARASLIFE so we can see them and share with the community! Thank you!
Eggplant Teriyaki
Ingredients
- 200 g basmati rice
- 2 carrots
- 1 big eggplant
- 2 green onions
- 1 handful about 8 pimentos
- 2 cloves of garlic
- 1 piece of ginger
- 2-3 tbsp vegetable oil
- 4 tbsp soy sauce
- 1 tbsp teriyaki sauce
- 1 tsp cane sugar
- 1 Lemon
- Sesame seeds
- fresh coriander
optional 2 hard boiled eggs
Instructions
- Cook the rice according to the package instructions.
- Peel the carrots and then grate them. Cut the eggplants into 2-3 cm cubes. Cut the pimentos into strips. Cut the spring onions into rings. Finely chop garlic and ginger.
- Heat the oil in a large pan and fry the aubergine cubes on all sides until crispy brown. So they give off a lot of taste.
- Add carrots, pimentos, onions, garlic and ginger and steam for 3 minutes.
- Add soy sauce, sugar, teriyaki sauce and 200 ml of water and let it boil down for 10 minutes.
- Spread rice on bowls and garnish with eggplant teriyaki, lemon wedges, sesame and coriander.
- If you like, add an egg.
- Enjoy the meal.
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