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Eggplant Teriyaki
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Eggplant Teriyaki

A really excellent & spicy vegan rice dish. Our eggplant teriyaki. Simple & with an excellent umami feeling.
Course rice recipe
Cuisine asian
Keyword eggplants, teriyaki
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 Servings
Author Klaraslife

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.