Susan's Japanese Eggplant (Aubergine) Teriyaki

Recipe by Oolala
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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
  • Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
  • Remove from heat.
  • Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
  • Before serving, sprinkle with sesame seeds.
  • Serve warm or at room temperature.
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