Eggplant Teriyaki

By michaelmeiner

Ingredients

• 4 small Japanese eggplant -- quartered lengthwise
• 1 clove garlic -- minced
• 3 Tablespoons lemon juice
• 3 Tablespoons tamari soy sauce
• 1 tablespoon honey
• 2 Tablespoons dark sesame oil
• 4 to 6 cups short grain brown rice

Details

Servings 4

Preparation

Step 1

Pierce the skin of each eggplant slice in several places. Whisk together garlic, lemon juice, tamari sauce and hney. Add sesame oil in slow, steady stream, whisking constantly until the mixture is emulsified and smooth. Pour over eggplant and marinate for at least 1 hour or overnight. Remove eggplant from marinade, reserving the marinade. Heat oil in large skillet over medium heat until hot. Add the eggplant and cook, turning once, until softened and browned on both sides, about 4 minutes. Add the reserved marinade and simmer, turning the eggplant once, for about 10 minutes or until sauce is syrupy and eggplant is tender. Serve over rice.