Experience a delightful blend of savory and sweet with these Teriyaki Glazed Eggplant Steaks. The rich teriyaki sauce infuses the tender eggplant slices with flavorsome goodness, while a sprinkle of sesame seeds and chopped green onions adds a pleasing crunch and a burst of freshness. Perfect for a quick and nutritious weeknight dinner, this dish is sure to become a staple in your kitchen. Ready in just over 20 minutes, it strikes the perfect balance between simplicity and sophistication.
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- 1 large eggplant
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1/2 teaspoon grated ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Slice the eggplant into 1/2-inch thick rounds.
- In a bowl, mix soy sauce, mirin, sake, brown sugar, ginger, and garlic to create the teriyaki sauce.
- Heat olive oil in a skillet over medium-high heat.
- Add the eggplant slices and cook for about 3-4 minutes on each side until golden brown and tender.
- Pour the teriyaki sauce into the skillet, reducing the heat to medium. Simmer the eggplant in the sauce until it thickens and glazes the eggplant, about 3-5 minutes.
- Transfer the glazed eggplant steaks to a serving plate, sprinkle with sesame seeds and chopped green onions.
Nutrition
Serving: 100g | Calories: 120kcal | Carbohydrates: 12g | Protéines: 2g | Fat: 6g | Sucre: 8g