JAPANESE EGGPLANT, TERIYAKI STYLE
From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!
Provided by VegSocialWorker
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat broiler.
- Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
- Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
- Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
- Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
- Turn eggplant slices over and brush with remaining oil; broil 1 minute.
- Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
- Sprinkle with scallions before serving.
Nutrition Facts : Calories 195.1, Fat 5.5, SaturatedFat 0.8, Sodium 334.5, Carbohydrate 36.6, Fiber 18.8, Sugar 17.4, Protein 6.1
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Benard Kemboi
[email protected]I can't wait to make this dish again. It's definitely going to be a regular in my kitchen.
Narayan Mahato
[email protected]This recipe is a must-try for any eggplant lover. It's easy to make, delicious, and versatile.
Oghogho Imoekor
[email protected]I love the combination of sweet and savory in this dish. It's the perfect balance of flavors.
Bridgette
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Arthur Shorter
[email protected]I served the eggplant teriyaki with a side of steamed jasmine rice. It was the perfect meal.
Ahmad Abdullahi
[email protected]I'm not a big eggplant fan, but this dish changed my mind. The eggplant was so tender and flavorful, I couldn't get enough of it.
SM ATIK HASAN
[email protected]This recipe is a great starting point for creating your own variations. I added some chopped red bell pepper and pineapple to the teriyaki sauce and it was amazing!
Umar Khani
[email protected]I made this dish vegan by using vegetable broth instead of chicken broth. It was still delicious!
Prisca Priscilla
[email protected]I didn't have any mirin on hand, so I used dry sherry instead. It worked out great!
Sabir Mughal
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge and this was the perfect way to use it up.
Tessie Lloren
[email protected]I added some chopped green onions to the teriyaki sauce for a little extra flavor. It was a great addition!
Johayver Acmad
[email protected]The eggplant teriyaki was the perfect side dish for my grilled salmon. It was also delicious served over rice.
Nevaeh Welch
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to make a delicious meal without breaking the bank.
Tricia
[email protected]This recipe is so easy to follow, even for a beginner cook like me. The results were amazing!
Nour Mahmed
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about how delicious it was.
HM Jan
[email protected]The eggplant teriyaki was a hit with my family! Even my picky kids loved it.
j-lynn roopnarine
[email protected]I was pleasantly surprised by how well the eggplant and teriyaki sauce paired together. This dish is definitely going into my regular rotation.
Muhammad Malik Bhai
[email protected]This recipe is a keeper! The eggplant was cooked to perfection and the teriyaki sauce was spot-on. I will definitely be making this again.
Kathleen Floyd
[email protected]I've made this dish several times now, and it always turns out amazing. It's a great way to use up summer eggplants.
Rebecca Mbali
[email protected]This teriyaki-style eggplant was an absolute delight! The eggplant was tender and juicy, and the glaze was perfectly sweet and savory.