Lovely eggplants were one of the finds at the farmer’s market this week. As many of you probably know, eggplant is great at soaking up flavors. Teriyaki sauce has been on my mind recently, and I figured eggplant would be the perfect way to highlight it.
- 3 small globe eggplants (3/4 pound total), de-stemmed and sliced crosswise about 1/2 inch thick
- 1/3 cup gluten-free soy sauce or tamari
- 1/4 cup mirin (or sake or dry white wine)
- 1/4 cup water
- 1 large clove of garlic, minced
- 1 thumb sized piece of ginger, about 1 1/2 inches long, minced
- 2 small scallions or green onions, minced
- pinch of crushed red pepper
- Combine everything except the eggplants in a saucepan. Bring to a medium heat and simmer for about 10 minutes. Sauce will thicken slightly. Remove from heat.
- Lay eggplant slices in a casserole dish. Cover with teriyaki sauce. Marinate for 1-2 hours, turning occasionally.
- Heat a large skillet or griddle pan over medium-high heat. Film the pan with oil. Lay eggplant steaks on pan and fry for a few minutes until lightly browned, flip and cook a few minutes more, then remove from heat and set aside. Repeat until all the eggplant has been cooked. Serve.
Mirin is a sweetened rice wine. If you can’t find mirin and substitute sake or white wine, add a tablespoon or two of sugar to the teriyaki while it’s cooking.
I spooned some of the marinade over the eggplant steaks while they were cooking and allowed it to cook down to make a glaze. It’s not necessary, but it will add extra flavor. The eggplant could also be grilled after it’s been marinated.
The pretty pinky-purple rice I had is Lundberg Wild Blend. Lundberg Farms grows numerous varieties of rice. I’ve enjoyed every one I’ve tried. I’ll admit that they can be kind of pricey for rice, but it’s worth it every now and then.
The eggplant worked well with the rice and spinach. I cut up my eggplant and mixed them all together into a salad.