Susan's Japanese Eggplant (Aubergine) Teriyaki Recipe

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Susan's Japanese Eggplant (Aubergine) Teriyaki
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Ingredients
8
Count
Nutrition
59
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Cut eggplants into 1 slices and soak in water for 10-15 minutes. Drain and dry them.
  2. Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
  3. Remove from heat.
  4. Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
  5. Before serving, sprinkle with sesame seeds.
  6. Serve warm or at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 58.53 Kcal (245 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 671.56mg 28%
Potassium 201.03mg 4%
Total Carbs 10.74g 4%
Sugars 8.16g 33%
Dietary Fiber 2.39g 10%
Protein 2.17g 4%
Vitamin C 1.5mg 3%
Iron 0.2mg 1%
Calcium 9.7mg 1%
Amount Per 100 g
Calories 57.23 Kcal (240 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 656.69mg 28%
Potassium 196.57mg 4%
Total Carbs 10.5g 4%
Sugars 7.98g 33%
Dietary Fiber 2.33g 10%
Protein 2.12g 4%
Vitamin C 1.5mg 3%
Iron 0.2mg 1%
Calcium 9.5mg 1%

* 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

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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