Name: Eggplant Teriyaki
Prep time: 35 min
Cook time: 9 min
Total time: 44 min
Yield: 3
Cuisine: Filipino
Ingredients: 3 tbsp (45 mL) Mama Sita’s Barbecue Marinade; 2 pcs (medium-sized) (250 g) Eggplants, washed, hard tip removed, and cut into 1/2 inch x 3 inch long strips; ¼ tsp (1 g) Salt; 2 cups (500 mL) Water for Soaking; ¼ cup (25 g) Cornstarch; ½ cup (125 mL) Oil for frying; 1 tsp (5 g) Ginger, grated; 3 cloves (15 g) Garlic, minced; ¼ cup (60 mL) Water; 2 drops Sesame oil; 1 tsp (3 g) Toasted sesame seeds for garnish; 1 tbsp (2 g) Spring onions,chopped for garnish

Instructions

Whisk Mama Sita’s Barbecue Marinade, ginger, garlic, water, and sesame oil in a small bowl. Set aside.
Place eggplants in a medium-sized bowl. Add water and salt and mix well. Place a small plate on top to keep it under water for 15 minutes. Drain and pat dry.
Coat the eggplant strips with cornstarch and set aside.
Heat oil in a frying pan over medium-high heat. Once hot, fry the eggplants until crispy. Drain in a colander.
In a small pot, pour the sauce mixture and bring to a boil. Simmer for 3 minutes.
Add the fried eggplant strips and mix well. Transfer to a serving plate.
Serve straight away with rice and top with sesame seeds and chopped spring onions.