Marinated Teriyaki Eggplant with Cilantro

One of the most delicious, quick ways to bring the best out of eggplant. So sticky savory sweet with such a rich umami eggplant flavor, all against the white rice, on par with portobello mushrooms, it’s seriously too good.

Adapted from this recipe from Cupful of Kale (image source) for the Week 9 CSA box with Gathering Together Farm’s 2020 Summer Season CSA.

Ingredients

• 1-2 Eggplant

• Teriyaki Marinade (use store-bought when shorter on time)

  • ½ cup soy sauce

  • ¼ cup mirin

  • 1 Tbsp rice wine vinegar

  • 1-2 Tbsp brown sugar (or honey)

  • 1 inch ginger root, grated

  • 3 garlic cloves, roughly minced

• White rice

• Cilantro

• Sesame Seeds

• Fresh onion tops

• Note: Add tofu or chicken to your sauté to make an even more filling meal.

Directions

1. Whisk the sauce ingredients in a bowl, making sure the sugar is dissolved.

2. Cut the eggplant into small chunks, place in a large bowl and then pour the marinade over the top. Stir and make sure it is all coated, set aside.

3. Let marinate for at least 20 minutes, stirring a few times.

4. Place a griddle pan on the hob over medium-high heat. Once hot place the marinated eggplant in.

5. Pour over any excess marinade over the top whilst cooking. You may need to do it in two lots so you can keep the first lot on a low heat in the oven.

6. Cook for a few minutes on each side until brown and starting to char from the griddle lines.

7. Serve straight away with rice & top with cilantro, onion tops, & sesame seeds. (I’d serve it with spicy chili oil too!)