Vegan Teriyaki Grilled Eggplant

The Preparation

  • 1/4 cup sesame oil
  • 1/2 cup liquid aminos
  • 2 cloves garlic, peeled and pressed
  • 1 tablespoon ground ginger
  • 2 tablespoons granulated swerve
  • 2 medium eggplants
  • 1 tablespoon toasted sesame seeds

The Execution

  1. Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a sauce pan and whisk together over medium heat.
  2. Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.
  3. Remove the stems from the eggplants and slice into 1/8 in slices. You will get approximately five full slices from each eggplant for a total of ten slices.
  4. Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.
  5. Sear each side, brushing with more sauce as it caramelizes.
  6. Garnish with toasted sesame seeds and serve with remaining sauce.

This article and recipe adapted from this site

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