Teriyaki Sesame Eggplant Aubergine Stir Fry Recipes

TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY

Teriyaki Sesame Eggplant (Aubergine) Stir Fry image

This I created with my favorite vegetables. I place on top of white rice. It's all gone in a flash. Even kids love it.

Provided by DragonShoes

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant
1/2 cup onion, largely chopped
2 garlic cloves, minced
1 medium zucchini, chopped
1 cup chopped fresh green beans
1 cup fresh mushrooms, sliced
1 1/2 tablespoons toasted sesame seeds
3 tablespoons teriyaki sauce
1 -2 tablespoon soy sauce
2 tablespoons olive oil
1 dash red pepper flakes (optional)
1 dash salt
1 dash pepper, to taste if desired

Steps:

Heat olive oil in large pan and add all the vegetables.
Stir fry until tender but still slightly firm.
Add teriyaki and soy sauce and stir to blend.
Season with salt and pepper to taste if needed.
serve hot with white steamed rice.

Nutrition Facts : Calories 167.5, Fat 9.8, SaturatedFat 1.4, Sodium 819.3, Carbohydrate 18.3, Fiber 7.4, Sugar 7.5, Protein 5.5

SUSAN'S JAPANESE EGGPLANT (AUBERGINE) TERIYAKI

Susan's Japanese Eggplant (Aubergine) Teriyaki image

Susan was one of my room-mates (and friends) in law school in Los Angeles. She is South African but grew up in LA and she gave me this recipe. This is a very pretty purple dish. I made this for my family and they would have preferred it without the sugar.

Provided by Oolala

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Japanese eggplant, about 4-6
vegetable oil, to saute
2 -3 drops sesame oil, few drops
1/4 cup soy sauce
1/4 cup sake, can use sauterne, can use mirin
1/4 cup sugar
1 tablespoon gingerroot, grated
toasted sesame seeds

Steps:

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.

Nutrition Facts : Calories 82.2, Fat 1.4, SaturatedFat 0.2, Sodium 672.2, Carbohydrate 14, Fiber 2.7, Sugar 10.3, Protein 2.1

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