Teriyaki eggplant rice bowls
Teriyaki eggplant bowls with pickled carrot and spicy cucumber
Recipe by: Goody Kitchen
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.
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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