Desserts

Baked Eggplant With Teriyaki Sauce

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Eggplant or brinjal ( Solanum melongena ) is one of the flowering plant belonging to the plant " nigthshade " . In the UK , also known as aubergine eggplant , brinjal , brinjal eggplant , melongene , garden egg or guinea squash , and is the essential ingredient in the manufacture of Moussaka and Ratatouille .

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Baked Eggplant With Teriyaki Sauce

Eggplant or brinjal ( Solanum melongena ) is one of the flowering plant belonging to the plant " nigthshade " . In the UK , also known as aubergine eggplant , brinjal , brinjal eggplant , melongene , garden egg or guinea squash , and is the essential ingredient in the manufacture of Moussaka and Ratatouille .

material
200 g purple eggplant ( cut in half lengthwise ; Garami , rinse and drain )
Materials teriyaki sauce ( can to 8 servings )
½ cup ( 150 g ) soy sauce
2 tablespoons soy sauce
½ cup brown sugar
1-2 cm ginger ( finely chopped )
2 cloves garlic ( finely chopped )
2 tbsp honey
3 tbsp balsamic vinegar
¼ cup water
1 tsp sesame oil
How to make : How to make teriyaki sauce : Mix the soy sauce , soy sauce , brown sugar , honey , water , sesame oil and apple cider vinegar to the pan while heated with a small flame . Stir well . Add ginger and garlic . Stir well . Bring to a boil briefly . Lift . Spread eggplant teriyaki sauce on the surface . Let stand about 15 minutes . Bake in oven at 180 C for approximately 10 minutes or until done . Lift . Serve .
Nutritions

Calories
120

Sodium
1314mg
54% DV

Fat
1g
2% DV

Protein
3g
6% DV

Carbs
27g
9% DV

Fiber
3g
12% DV
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