Vegan Teriyaki Grilled Eggplant

Name: Vegan Teriyaki Grilled Eggplant
Yield: 5 servings
Ingredients: ¼ cup sesame oil; ½ cup liquid aminos; 2 cloves garlic; 1 tablespoon ground ginger; 2 tablespoons granulated Swerve; 2 medium eggplants; 1 tablespoon toasted sesame seeds

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Servings
5 servings

Vegan Teriyaki Grilled Eggplant

Iris Warren

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This makes a total of 5 servings of Vegan Teriyaki Grilled Eggplant. Each serving comes out to be 163.4 Calories, 12.07g Fat, 6.98g Net Carbs, and 3.72g Protein.

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Ingredients

Servings

¼ cup sesame oil
½ cup liquid aminos
2 cloves garlic peeled and pressed
1 tablespoon ground ginger
2 tablespoons granulated Swerve
2 medium eggplants
1 tablespoon toasted sesame seeds

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Instructions

Combine sesame oil, liquid aminos, garlic, ginger, and swerve 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 for a total of ten slices.
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.