Teriyaki eggplant rice bowls
Teriyaki eggplant rice bowls

Teriyaki eggplant rice bowls

Teriyaki eggplant bowls with pickled carrot and spicy cucumber

avatar Goody Kitchen

Recipe by: Goody Kitchen
  • 4 Persons
  • 20 Minutes
  • Easy Recipe

Serving Size

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  • 1

    Score criss-cross patterns into the eggplant flesh, cutting about 1cm deep. Combine the teriyaki, soy sauce, and chilli oil in a bowl. Rub over the eggplant and marinate for at least 30 minutes.

  • 2

    Heat a lightly oiled barbecue or preheat a griddle pan. Once hot, cook the eggplant for 6-8 minutes, turning once, until the flesh is tender and smoky.
    To assemble the bowls, start with a layer of the cooked rice. Add the teriyaki eggplant then build up with your fillings of choice.
     

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