This makes a total of 5 servings of Vegan Teriyaki Grilled Eggplant. Each serving comes out to be 163.4 Calories, 12.07g Fat, 6.98g Net Carbs, and 3.72g Protein.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1/4 cup sesame oil 1/2 cup liquid aminos 2 cloves garlic, peeled and pressed 1 tablespoon ground ginger 2 tablespoons granulated swerve 2 medium eggplants 1 tablespoon toasted sesame seeds
Instructions:
Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a sauce pan and whisk together over medium heat.
Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.
Remove the stems from the eggplants and slice into 1/8 in slices. You will get approximately five full slices from each eggplant for a total of ten slices.
