Vegan Teriyaki Grilled Eggplant
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5 servings
Vegan Teriyaki Grilled Eggplant
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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
- ¼ cup sesame oil
- ½ cup liquid aminos
- 2 cloves garlic peeled and pressed
- 1 tablespoon ground ginger
- 2 tablespoons Swerve sweetener granulated
- 2 medium eggplant
- 1 tablespoon sesame seeds toasted
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.
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