Glazed Teriyaki Eggplant with Edamame Rice Salad
Credit: Whisk Media Group
Prep: 15 minutes
Cook: 50 minutes
Serves: 4
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
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Glazed Teriyaki Eggplant with Edamame Rice Salad
Ingredients:
Teriyaki Eggplant
Brown Rice and Edamame Salad
Dressing
Teriyaki Chicken Tacos
You can use this Street Kitchen kit to make these fun fusion tacos too. This recipe gets rave reviews, try it yourself!
Click here to get the recipe.
Click here to get the recipe.
Teriyaki Eggplant
- 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
- Follow packet instruction to cook edamame, cool and add to cooked brown rice, radish, green onion and coriander
Dressing
- 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.
