Vegan Eggplant Teriyaki

Ingredients

• Olive Oil (1 tsp)
• Eggplant (1 cup, cubes)
• Edamame (0.25 cup)
• Rice (0.5 cup, cooked)
• Scallions (1 tbsp chopped)
• Cornstarch (8 g)
• Soy sauce (4 tbsp)
• Maple syrup (1 tbsp)
• Vinegar (1 tsp)
• Ginger (0.5 tsp)
• Garlic (1 clove)

Instructions

1. Bring a pot of water to a boil, add edamame and cook for 6-7 minutes. Cook rice according to instructions.
2. In a non-stick pan heat olive oil over medium heat, add cubed eggplant and cook for approximately 10 minutes.
3. In a small pan, mix cornstarch, one tablespoon of water, soy sauce, vinegar, maple syrup, ginger, and garlic let simmer until mixture thickens.
4. Pour sauce into pan with eggplant, add edamame. Combine for 1-2 minutes.
5. Serve over rice and garnish with scallions and sesame seeds. Enjoy.