Roasted Teriyaki Eggplant Bowl
Take your taste buds on an Asian-inspired culinary journey with this delicious roasted teriyaki eggplant bowl! Prepared in a simple and flavorful marinade, these succulent eggplants are cooked to perfection with traditional teriyaki seasonings and served over steamed rice for a vegan meal that is sure to be an unforgettable dining experience. This dish looks as good as it tastes and won't break the bank either - so why not give it a try tonight?
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dinner
Cuisine Asian
Servings 3 servings
Calories 202 kcal
Let's gather the ingredients!
- 2 medium eggplants
- 3 servings short-grain rice cooked
- 2 tbsp sesame seeds toasted
- 1 sprig spring onion chopped
Teriyaki Marinade
- ½ cup soy sauce
- ¼ cup mirin
- 1 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 1 tbsp ginger grated
- 3 cloves garlic minced
Let's Begin!
in a medium bowl, whisk all the marinade ingredients, making sure the sugar is dissolved.
Cut the eggplant into small chunks, place in a large bowl, and then pour the marinade over the top. Stir and make sure it is all coated, then set aside.
Let marinate for at least 20 minutes, stirring a few times.
Heat a griddle pan over medium-high heat. Once hot, place the marinated eggplant in.
Pour over any excess marinade over the top while cooking.
Cook for a few minutes on each side until brown and starting to char from the griddle lines.
Serve straight away with steamed rice and top with sesame seeds and sliced spring onion.
Enjoy with family and friends!
Calories: 202kcalCarbohydrates: 40gProtein: 8gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2321mgPotassium: 852mgFiber: 10gSugar: 24gVitamin A: 111IUVitamin C: 9mgCalcium: 103mgIron: 3mg
Keyword Easy to Make, Eggplant, Healthy, Rice, Roasted Eggplant, Teriyaki, Vegan