TERIYAKI EGGPLANT WITH PLUM WINE
Appetizer, Main Course, Side Dish, Snack
coconut oil + extra if necessary
chopped parsley to taste
chopped chili to taste
salt to taste
Chop onion and eggplant into 1 cm cubes.
In a big pan fry onion on the coconut oil until it gets translucent.
Add sesame oil and eggplant. Fry for 5 minutes or until the eggplant is soft. Add extra coconut oil if necessary.
Add teriyaki sauce. Stirring all the time, fry the eggplants for 2-3 minutes until they get a nice golden color.
Add plum wine and cook until the liquid has evaporated. Remove from the stove and add salt if necessary.
Top with chopped parsley and sesame seeds and serve hot with cooked rice.
Recipe by Anja Burgar | Use your Noodles | www.useyournoodles.eu