Stovetop, Pot (small), Frying pan, Knife
Wash & trim the eggplant. Cut it into large chunks. (If you like, you can season the eggplant generously with salt & leave it in a colander to sweat for an hour. Be sure to rinse & pat it dry before cooking!)
Cook the rice according to the package instructions.
Heat a drizzle of oil in a pan over medium-high heat. Add minced or grated garlic.
Add the eggplant. Season with salt & pepper. Cook, stirring for 3 min.
Add a splash of water to the pan & stir. Reduce the heat to low. Cover & let cook for 7-10 min, or until the eggplant is fork-tender. Stir occasionally, adding another splash of water if needed.
Fluff the rice.
Add the teriyaki sauce & sesame seeds to the eggplant. Stir to combine.
Serve the eggplant & sauce over a bed of fluffy rice. Garnish with cilantro, more sesame seeds & an extra drizzle of teriyaki sauce (optional). Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Teriyaki Eggplant & Rice" contains 530 Energy, 20 g of Fat, 73 g of Carbohydrates, 10 g of Protein, 8 g of Fiber.