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Home/ Recipes/The Best Vegan Teriyaki Grilled Eggplant (Low Carb)

The Best Vegan Teriyaki Grilled Eggplant (Low Carb)

Editor

Friday, April 12, 2019

Satisfy your teriyaki cravings with this light and low-carb grilled eggplant! Perfect as a vegan side dish to pair with stir-fry cauli-rice or pan-seared tofu, this quick and simple veggie puts an Asian spin on one of my favorite veggies: the eggplant.

You’ll Need:

1/4 cup sesame oil
1/2 cup liquid aminos
2 cloves garlic, peeled and pressed
1 tablespoon ground ginger
2 tablespoons granulated swerve
2 medium eggplants
1 tablespoon toasted sesame seeds

Instructions:

Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a sauce pan and whisk together over medium heat.
Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.
Remove the stems from the eggplants and slice into 1/8 in slices. You will get approximately five full slices from each eggplant for a total of ten slices.
Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.
Sear each side, brushing with more sauce as it caramelizes.
Garnish with toasted sesame seeds and serve with remaining sauce.

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