Teriyaki Eggplant with Bok Choi and Rice
- RECIPE MAKES: 2 serves
- PREP TIME: 10 min
- COOK TIME: 20 min
This teriyaki dish is a variation of the traditional, rather than mix in with rice, it is served over freshly cooked rice, looking visually very appealing! It tastes as good as it looks. Enjoy!
Place all ingredients for the marinade into a bowl and mix well.
Add sliced eggplant, toss well, leave to rest for 5 min. Remove eggplant slices, set aside, reserve marinade for later.
Place sesame oil into a large non-stick fying pan, heat to a medium heat. Fry eggplant slices 3-4min each side, brushing with a little of the reserved marinade when turning. Once eggplant has just softened, remove from pan and keep warm (wrapping in aluminium foil works well).
Using paper towel, wipe pan. Heat vegetable oil in same pan, over medium heat; add ginger, garlic and bok choi. Stir-fry 2-3min., until bok choi is tender and just wilted. Add reserved marinade, and eggplant slices to the pan. Increase heat, bring to the boil, add 1-2 Tbsp water if needed, stir and immediately remove from heat.
Divide cooked, hot rice, across 2 plates. Top with eggplant, bok choi mixture, and drizzle over the remaining marinade. Top with thinly sliced spring onion, if desired.
PROTEIN
2g per serve
TOP TIPS
We have not provided a set amount of rice for this dish. However, enough sauce is made to cover ½ cup cooked rice easily. Make sure the rice is ready just when the sauce is – delicious!
To cook rice, follow manufacturer’s instructions on the packet. To save time, why not freeze batches of cooked rice in portions. These can be reheated in the microwave. Any frozen rice should be used within 3 months of freezing.
- MARINADE
- 1 Tbsp sesame oil
- 1 Tbsp fresh, chopped coriander
- 2 Tbsp honey
- 2 Tbsp (40ml) Kecap Manis
- 1 tsp garlic
- 1 tsp rice vinegar
- 4 Tbsp water
- VEGETABLES
- 1 small eggplant, cut into 1.5cm slices
- 1 Tbsp vegetable oil
- ½ Tbsp each crushed ginger, garlic
- 100g bok choi, leaves
- 2 Tbsp water, if needed
- 2 spring onion, peeled, thinly sliced, if desired
- ASSEMBLY
- 1 ½ cups cooked, low protein rice (i.e., Mevalia Low Protein Rice)
