Guest guest Posted July 30, 2008 Report Share Posted July 30, 2008 That does sound delishious. I am going to have to do to the market for another eggplant before I can make it, though. What kind of rice did you use. I have a jasmine rice that I think would compliment the flavors. Katie --- On Wed, 7/30/08, Donnalilacflower <thelilacflower wrote: Donnalilacflower <thelilacflower Judy Eggplant Teriyaki Wednesday, July 30, 2008, 4:48 PM 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 (AT) frontiernet (DOT) net> wrote: wwjd <jtwigg (AT) frontiernet (DOT) net> [vegetarian_ group] 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 I used some basmati rice. I love that rice. Jasmine would be good too. I had some rice left over from some Frichik Chop Suey that I had made last night. It was delicious too served over this rice too... Judy - Katie Wednesday, July 30, 2008 8:14 PM Re: Judy and Donna's Eggplant Teriyaki That does sound delishious. I am going to have to do to the market for another eggplant before I can make it, though. What kind of rice did you use. I have a jasmine rice that I think would compliment the flavors. Katie --- On Wed, 7/30/08, Donnalilacflower <thelilacflower wrote: Donnalilacflower <thelilacflower Judy Eggplant Teriyaki Wednesday, July 30, 2008, 4:48 PM 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 (AT) frontiernet (DOT) net> wrote: wwjd <jtwigg (AT) frontiernet (DOT) net> [vegetarian_ group] 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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