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Teriyaki Eggplant

Jen Paleracio
A well-balanced flavor with apple cider vinegar and brown sugar. You get the tang and sweet taste that go so well with the eggplant.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course

Equipment

  • Cast iron skillet or regular skillet
  • knife
  • cutting board
  • Tong
  • Cooking spatula

Ingredients
  

  • 1 medium size eggplant, cut into bite-sized pieces
  • 1 carrot, shredded
  • 2 stalks green onions, sliced
  • 1 inch size ginger, grated
  • 2 garlic cloves, grated
  • 1/4 cup soy sauce
  • 3 tablespoons oil
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons corn starch
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds, for topping

Instructions
 

  • In a bowl, combine eggplant, soy sauce, apple cider vinegar, sesame oil, brown sugar, ginger, and garlic, toss to coat well. Marinate the eggplant for 10-15 minutes.
  • Heat the skillet with oil. Add the marinated eggplant, cook until golden brown. Remove from the pan and set aside. To make the sauce, combine the leftover marinade with cornstarch. Stir until well incorporated and until the cornstarch dissolved.
  • In the same skillet, add the carrot, saute for a minute, add the eggplant, stir to combine.
  • Add the sauce, stir, cook until the sauce thickened. Sprinkle green onions and sesame seeds on top. Serve with steamed rice.