Teriyaki Sesame Eggplant Aubergine Stir Fry Recipes
TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY
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
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 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
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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