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Aubergine Teriyaki Bowls

Aubergine Teriyaki Bowls
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Savory and satisfying aubergine teriyaki bowls, perfect for a quick and flavorful meal.

Ingredients

Scale
  • 1 large aubergine (eggplant), cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon sesame oil
  • Cooked rice, for serving
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the aubergine cubes with olive oil and spread them in a single layer on the prepared baking sheet.
  3. Roast for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
  4. While the aubergine is roasting, whisk together the soy sauce, rice vinegar, maple syrup, ginger, garlic, and sesame oil in a small bowl.
  5. Once the aubergine is roasted, transfer it to a large skillet or wok. Pour the teriyaki sauce over the aubergine.
  6. Cook over medium heat for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the aubergine.
  7. Serve the aubergine teriyaki over cooked rice.
  8. Garnish with sesame seeds and chopped green onions.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the sauce.
  • You can add other vegetables like bell peppers or broccoli florets to the roasting pan with the aubergine.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://richfeast.com/aubergine-teriyaki-bowls/