Vegan Teriyaki Grilled Eggplant
This makes a total of 5 servings of Vegan Teriyaki Grilled Eggplant. Each serving comes out to be 182 calories, 12.3g fats, 8.7g net carbs, and 4.7g protein.
Ingredients
- ¼ cup sesame oil
- ½ cup soy sauce
- 2 teaspoon fresh garlic peeled and smashed
- 1 tablespoon ground ginger
- 2 tablespoon stevia/erythritol blend
- 2 medium eggplant
- 1 tablespoon toasted sesame seeds
Instructions
- Combine sesame oil, soy sauce (or liquid aminos), garlic, ginger, and sweetener into a sauce pan and whisk together over medium heat.
- Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.
- Remove the stems from the eggplants and slice into 1/8 in slices. You will get approximately five full slices from each eggplant.
- Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.
- Sear each side, brushing with more sauce as it caramelizes.
- Garnish with toasted sesame seeds and serve with remaining sauce.
Nutrition
Calories: 182kcalCarbohydrates: 8.7gProtein: 4.7gFat: 12.3g