Ingredients
Make sure you have...
Utensils
Stovetop, Pot (small), Frying pan, Grater, Colander
recipe
Step 1
Trim the eggplant, halve it lengthwise and cut into 2-inch chunks.
Step 2
Cook the rice according to package instructions.
Step 3
Heat a drizzle of oil in a pan over medium heat; add the grated or minced garlic.
Step 4
Add the eggplant and sauté for 3 minutes over medium heat. Season with salt and pepper.
Step 5
Add water (about 2 TB/30 ml per portion) to the pan and cover. Let cook 10 minutes over medium heat, stirring occasionally.
Step 6
Égouttez le riz.
Step 7
After 10 minutes, add the teriyaki sauce and cook for 2 minutes, or until sauce thickens. Add the sesame seeds.
Step 8
Serve with the rice, topped with a few cilantro leaves and sesame seeds.
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 537 cal. |
| Fat | 18 g |
| Carbohydrates | 79 g |
| Protein | 10 g |
| Fiber | 7 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Teriyaki Eggplant" contains 537 Energy, 18 g of Fat, 79 g of Carbohydrates, 10 g of Protein, 7 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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