Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 No, I didn't post it to the grouip. It was something I tossed together and wrote you off list about. Thank you for posting it. I used fresh white mushrooms in mine, and I left the skin on the egghplant. Donna --- On Wed, 7/30/08, wwjd <jtwigg wrote: wwjd <jtwigg Eggplant Teriyaki Undisclosed-Recipient Wednesday, July 30, 2008, 5:39 PM 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 It was so quick and easy to make. You're welcome and thanks for sharing it with me. I love that Teriyaki Sauce recipe from " The Spot " vegetarian restaurant cookbook. It is so flavorful and easy to make. That cookbook is just full of great stuff to make. http://www.worldfamousspot.com/ Judy - Donnalilacflower Wednesday, July 30, 2008 7:48 PM Judy Eggplant Teriyaki No, I didn't post it to the grouip. It was something I tossed together and wrote you off list about. Thank you for posting it. I used fresh white mushrooms in mine, and I left the skin on the egghplant. Donna --- On Wed, 7/30/08, wwjd <jtwigg wrote: wwjd <jtwigg Eggplant Teriyaki Undisclosed-Recipient Wednesday, July 30, 2008, 5:39 PM 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. Quote Link to comment Share on other sites More sharing options...
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