Looking for a new Eggplant recipe? Try our Teriyaki Eggplant and Pork Recipe. The Teriyaki really brings out the flavour. Give it a try and let us know what you think.
4tablespoonsall purpose flour (plain flour Australia and UK)
2mediumeggplant (brinjal, aubergine, or guinea squash)
2tablespoonsolive oil - for cooking
TO MAKE TERIYAKI SAUCE:
2tablespoonssoy sauce
1tablespoonsugar (white sugar)
1tablespoonmirin
2tablespoonswater
½teaspoonpotato starch flour
Instructions
Combine pork mince, spring onion, and grated ginger and garlic in a bowl, lightly season with salt and pepper, and mix very well until it gets a pasty texture.
Cut eggplants into 8-millimeter thick slices, make pairs with similar size slices, and place them on a large tray. Sprinkle it with plain flour.
Shape the pork mixture into thin patties the size similar to the Eggplant slices. Sandwich it with two Eggplant slices.
Heat oil in a large frying pan, and cook eggplant and pork sandwiches covered with a lid over medium heat until browned. Turn them over, cover with the lid, and cook until browned.
Meanwhile, make ‘Teriyaki’ sauce by mixing all the ingredients. Lower the heat, pour the sauce and cook until the sauce thickens. Turn them over so that both sides get covered with the sauce.
Arrange them on a serving plate and serve.
Notes
To prevent the eggplant from sticking to your tray, make sure you cook it on. Leftover teriyaki marinade can be used in stir-fries or as a dipping sauce with chili and mirin. Spray the eggplant slices on both sides with the oil spray. Cook the eggplant slices on a preheated barbecue over a Brush once more with teriyaki sauce and remove the slices from the barbecue. Eggplant is incredibly absorbent, soaking up flavors with ease.