Two Minute Teriyaki Eggplant

The humble vegetable that SO many people are frightened of, because I'll agree it is difficult to cook...but once you've worked it out your set! The key to cooking great eggplant is being aware of its high moisture content and taking this into consideration with what dish it is being used for and your cooking method, I almost always take time to "pre-prepare" eggplant before using it.

Generally speaking ill slice it into "rounds" perfect on pizza or when only cooking quickly in a pan, then allow the pieces to "drain-out" on paper towel (you'll be surprised how much moisture comes out!) *you may even need to replace the paper towel once or twice, I usually allow them to sit like this for at least 20mins then bake in a pre-heated moderate oven for around the same time, flipping half way and watching carefully that it doesn't burn (it can quite quickly).

Now the eggplant is ready for the simplest but most delicious sauce ever!! But be sure to follow my preparation method prior or another way to remove the excess moisture because when it's done wrong it tastes horrible, but my goodness when its cooked well it tastes delicious! pre-cook your eggplant for the full 2-minute effect ;)

TERIYAKI SAUCE

What you'll need

Tamari (wheat free soy sauce, I prefer to use an organic low sodium one)

Maple Syrup

Rice Vinegar

& some sriracha (not so traditional but adds a bit of heat if you like it)

I start by combining ONE TABLESPOON (or another equal value) of each the tamari, maple syrup and rice vinegar in a non-stick frypan, combining with a whisk. As this comes to the heat, coat the pre-cooked eggplant in the sauce and allow it soak up some of the flavour. As it all heats up it should start to bubble and turn into a sticky "glaze" over the eggplant, you may need to add more tamari and maple syrup to ensure its all coated enough. AND that's it!