Empty My Fridge
EASY Teriyaki Eggplant Recipe TO MAKE TONIGHT!
Ingredients
- Eggplant2
- Oyster mushroom1 cup
- Soy sauce2 tbsp
- Maple syrup2 tbsp
- Rice wine vinegar1 tbsp
- Garlic2 pieces
- Ginger1 piece
- Toasted sesame oil2 tbsp
- Sesame seed½ tbsp
- Nori seaweed
Instructions
- Roughly cut the eggplants into bite-sized pieces.
- Peel and chop the oyster mushrooms.
- Whisk the soy sauce, maple syrup and rice vinegar in a bowl. Grate in the garlic and ginger and stir well.
- Heat a sauté pan over medium heat and add the sesame oil.
- Sauté the eggplant for 4 to 5 minutes.
- Add the mushrooms and sauté for another minute.
- Add the teriyaki sauce and water, stir well, cover and cook on medium-low for 10 to 12 minutes.
- Plate and sprinkle with white sesame seeds and chopped nori.
Summarized from Yeung Man Cooking's video. Watch it for the details.
More recipes with
GarlicGingerMushroomEggplantNori seaweedOyster mushroom
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