Teriyaki - Hoisin Eggplant Steaks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Whether you're vegan, vegetarian or just want a low-calorie meaty dish to have with dinner, these roasted eggplant cutlets fit the bill. Sliced into long slabs and marinated in an Asian-style mixture before being baked in the oven, they're a delicious addition to routine. Read more . NI accounts for 25% of the marinade being absorbed. Ingredients:
1/4 cup sugar-free teriyaki sauce (like seal sama) |
1/4 cup steel's hoisin sauce |
2 cloves garlic, minced |
1 tsp rice vinegar |
1 tsp mushroom soy sauce |
1 1/2 lbs eggplant, sliced lengthwise into 3/4 thick pieces (purge with salt if it is overly large or bitter) |
Directions:
1. Preheat oven to 350F, grease two rimmed cookie sheets.
2. In a bowl, mix together teriyaki sauce, hoisin sauce, garlic, rice vinegar and soy sauce.
3. Place eggplant slices in a shallow dish and pour the marinade overtop See Photo. Turn slices to coat and set aside for 30 minutes.
4. Remove eggplant from the marinade and place on the prepared sheets.
5. Bake 8 minutes each side, flipping halfway through.
6. Turn oven to broil and roast 1 minute on each side, until browned and tender all the way through.
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