A really excellent & spicy vegan rice dish. Our eggplant teriyaki. Simple & with an excellent umami feeling.
about 8 pimentos
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.