Vegan Teriyaki Grilled Eggplant

This Vegan Teriyaki Grilled Eggplant is our first choice for side dish when cooking with eggplants. The reason is simple. It’s loaded with flavors yet quite simple to make. Vegans and vegetarians should never miss this for meal. If you are a vegetable lover, you should also give this a go. Serve it with baked, roasted or grilled meats or seafood, you have a delicious and nutritious meal. It’s worth trying with!

If you’re worried about your cooking skills with this eggplant, just throw it away. This grilled eggplant is actually easier to make than you think. Eggplants are remove stems then cut into slices. They are then brushed with teriyaki sauce on both sides, grilled until cooked through and tender. Then, ready to serve. Regarding the sauce, it’s a good mix of sesame oil, liquid aminos, garlic, ginger, and swerve. You can make it on your own or buy a packaged one at store.

To best enjoy these sliced eggplants, you should rub them with salt and let it rest for at least 20 minutes or up to 20 hours. By doing so, you can excess liquid and bitterness of eggplant. I always follow this tip when I prepare eggplants. If you love eggplants or just need something good to make with them, just give this Teriyaki grilled eggplant a go. Let’s get started!

Vegan Teriyaki Grilled Eggplant

Recipe by GenevaWatsonCourse: SidesCuisine: AmericanDifficulty: Easy

This grilled eggplant is actually easier to make than you think. Eggplants are remove stems then cut into slices. They are then brushed with teriyaki sauce on both sides, grilled until cooked through and tender. Then, ready to serve.

Ingredients

• 2 medium eggplants

• 1/4 cup sesame oil

• 1/2 cup liquid aminos

• 2 cloves garlic, peeled and pressed

• 1 tablespoon ground ginger

• 2 tablespoons granulated swerve

• 1 tablespoon toasted sesame seeds

Directions

• Add sesame oil, liquid aminos, garlic, ginger, and swerve to a sauce pan. Whisk together over medium heat.
• Bring sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.
• Remove stems from eggplants and slice into 1/8-inch slices. Brush each with 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.
• Enjoy!