Japanese Eggplant Teriyaki

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* Exported from MasterCook *

 

Japanese Eggplant Teriyaki

 

Recipe By :Rice and Spice: Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 small japanese eggplant; stemmed -- quartered

lengthwise

1 garlic clove -- minced

3 tablespoons fresh lemon juice

3 tablespoons tamari or other soy sauce

1 tablespoon honey (or other natural sweetener)

2 tablespoons dark sesame oil

1 tablespoon vegetable oil

4 cups hot cooked japanese sticky (glutinous) -- (4-6)

or short-grain brown rice

 

1. Place the eggplant quarters in a large shallow dish and pierce the

skin of each in several places with a fork.

 

2. In a small bowl, whisk together the garlic, lemon juice, tamari, and

honey. Add the sesame oil in a slow, steady stream, whisking constantly

until the mixture is emulsified and smooth. Pour the marinade over the

eggplant, turning the eggplant to coat well. Allow the eggplant to

marinate, turning occasionally, for at least 1 hour, or overnight in the

refrigerator.

 

3. When ready to cook, remove the eggplant from the marinade, reserving

the marinade. Heat the vegetable oil in a large skillet over medium heat

until hot. Add the eggplant and cook, turning once, until softened and

browned on both sides, about 4 minutes. Add the reserved marinade and

simmer, turning the eggplant once, for about 10 minutes, or until the

eggplant is tender and the sauce is syrupy. Serve over the rice.

 

SERVES 4 or 6

 

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Per Serving (excluding unknown items): 318 Calories; 8g Fat (21.2%

calories from fat); 7g Protein; 58g Carbohydrate; 8g Dietary Fiber; 0mg

Cholesterol; 526mg Sodium. Exchanges: 2 Grain(Starch); 4 Vegetable; 0

Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : SMALL, slender Japanese eggplants, available in many well-stocked

supermarkets and in Asian grocery stores, are best for this dish.

Japanese sticky rice would be the traditional choice, but brown rice, or

almost any variety, will complement the flavors of the teriyaki sauce.