Eggplant Teriyaki

[Guest guest]

This is really Donna's recipe, but didn't see it in the files so wanted to

send it in. We had it for dinner tonight. It was delish.

 

Eggplant Teriyaki

 

1 Eggplant, peeled and diced up

1 onion, diced

1 green pepper, diced

1 4 oz can mushroom slices

5 garlic cloves, thinly sliced

2 T oil

 

Saute the veggies in hot oil, covering it, between frequently stirring.

When veggies are tender cover with the Teriyaki Sauce from recipe below and

simmer about 5 minutes. Serve over rice and spinkle with Hemp seeds and

Red Chili Pepper Flakes, if desired.

 

 

Teriyaki Sauce

 

 

1/2 c. honey

1/4 c. water

1/2 c. Tamari Sauce

1/4 c. wine vinegar

1 T. onion, diced

1 garlic clove minced

2 T. cornstarch mixed in 1/4 c. water

 

Combine the honey, Tamari, vinegar, onion, garlic and the 1/4 c. water in a

heavy sauce pan. Bring to a boil and gradually add the cornstarch/water

mixture, stirring constantly. Lower the heat and simmer for about 10 minutes

or

until the sauce is thickened and the onions are tender.

 

* If you want this spicy, add a tiny bit of ground cayene pepper.

 

Makes about 2 cups.

[Guest guest]

This recipe does sound delish! When I start cooking again, I will make it.

Thanks, wwjd.

 

I will make one substitution though; instead of cornstarch, I use arrowroot -

in

an effort to use unprocessed ingredients.

 

Sandra

 

wwjd <jtwigg wrote:

 

Eggplant recipe........._