Eggplant (Aubergine) Teriyaki Recipe

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Eggplant (Aubergine) Teriyaki
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Ingredients:

Directions:

  1. Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
  2. Sprinkle with salt to drain out extra water, about 20 minutes.
  3. Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
  4. Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 130.73 Kcal (547 kJ)
Calories from fat 71.51 Kcal
% Daily Value*
Total Fat 7.95g 12%
Sodium 1008.73mg 42%
Potassium 314.81mg 7%
Total Carbs 13.32g 4%
Sugars 9.62g 38%
Dietary Fiber 3.65g 15%
Protein 3.22g 6%
Vitamin C 2.8mg 5%
Iron 0.4mg 2%
Calcium 20.7mg 2%
Amount Per 100 g
Calories 84.55 Kcal (354 kJ)
Calories from fat 46.25 Kcal
% Daily Value*
Total Fat 5.14g 12%
Sodium 652.42mg 42%
Potassium 203.61mg 7%
Total Carbs 8.61g 4%
Sugars 6.22g 38%
Dietary Fiber 2.36g 15%
Protein 2.08g 6%
Vitamin C 1.8mg 5%
Iron 0.3mg 2%
Calcium 13.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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