Glazed Teriyaki Eggplant with Edamame Rice Salad

Roasted glazed teriyaki eggplant with rice

Recipe By:

Street Kitchen

streetkitchen.co [1]

Prep Time:

15 minutes

Cook Time:

50 minutes

Serves:

This Teriyaki eggplant recipe makes an easy appetiser or vegetarian dinner. It's a stunning dish made with an authentic Teriyaki Street Kitchen sauce that gives a shiny glaze over criss-crossed scoring. The Edamame Salad is a perfect balance to the Teriyaki sauce

Teriyaki Eggplant

Ingredients

Vegetable oil for greasing
3 medium eggplants (approx. 1.3kg), tops removed
1 x 255g Street Kitchen Japanese Teriyaki Chicken Stir-fry Kit
3 teaspoons vegetable oil
Sliced green onion to garnish

Method

Preheat oven 200°C/180°C (fan-forced). Grease a large baking tray with vegetable oil
Slice the eggplants in half, lengthways, and score the flesh in a diagonal pattern, taking care not to slice through the skin
Heat oil in a small pan over medium heat and add ginger and garlic paste sachet. Cook for 10 seconds. Stir in Japanese Teriyaki Chicken Stir-fry Sauce and simmer for 1-2 minutes until thickened. Spoon liberally over eggplants. Bake in oven for 40-45 minutes or until eggplants are tender and top is glazed
Toast sesame seeds in a dry frying pan for a few minutes or until golden

Brown Rice and Edamame Salad

Ingredients

1 cup (150g) edamame
3 cups cooked and cooled brown rice
3 red radishes, thinly sliced
2 green onions, thinly sliced
¼ cup chopped coriander, plus extra for garnish

Method

Follow packet instruction to cook edamame, cool and add to cooked brown rice, radish, green onion and coriander

Dressing

Ingredients

¼ cup (60ml) rice vinegar
1 tablespoon light soy sauce
1 tablespoon olive oil
Salt and pepper

Method

Mix together rice vinegar, soy sauce, and olive oil. Season with salt and pepper. Drizzle over edamame rice salad and mix well
To serve, sprinkle toasted sesame seeds and green onions over eggplants. Serve immediately with edamame rice salad garnished with extra coriander.