Seared Japanese Eggplant and Cherry Tomatoes with Teriyaki Glaze

1. 1

   Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices.

2. 2

   Set aside.

3. 3

   In a small saucepan add the soy sauce, sake, brown sugar, rice vinegar, and ginger.

4. 4

   Heat and stir until the brown sugar is dissolved.

5. 5

   Remove from heat and set aside.

6. 6

   Heat a large skillet over medium-high heat.

7. 7

   Add the oil and after the oil is hot, stir in the eggplant.

8. 8

   Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.

9. 9

   Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.