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Savory Teriyaki Aubergine Steaks - Vegan - Easy Daily Kitchen

Teriyaki Glazed Eggplant Steaks [ 22 min ]

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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Temps de préparation 10 minutes
Temps de cuisson 12 minutes
Temps total 22 minutes
Type de plat Main Course
Cuisine Japanese
Portions 2 servings
Calories 120 kcal

Ingrédients
  

  • 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: 100gCalories: 120kcalCarbohydrates: 12gProtéines: 2gFat: 6gSucre: 8g
Keyword easy recipe, eggplant, flavorful, garlic, ginger, glaze, green onions, healthy dinner, Japanese cuisine, low calorie, plant-based, quick meal, savory, sesame seeds, skillet meal, soy sauce, teriyaki sauce, vegan main course, vegetable steak, weeknight dinner
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