Teriyaki Eggplant

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.