Eggplant Teriyaki

I know we all love to eat but also trying not to get too chubby.
So here we go. Dinner tonight with eggplant teriyaki.

The method of preparing this dish is completely oil-free.

It is slightly crunchy on the outside and soft (but not soggy) on the inside.

The trick is to pat dry well before pan-grilling it.

Health benefits of eggplant are enormous:

- rich in fibre and low in soluble carbohydrates - great news for the diabetics

- potential cholesterol reduction

- antioxidant

Due to its high content of uric acid, excessive consumption is not recommended for gouts patient.

Simple recipe to share:

First of all, allow thick slices of eggplant (approx. 1.5cm) to dry on paper towel. 

If needed, sprinkle sea salt to draw out excessive moisture.

Grill them on a non-stick frying pan (without oil) until both sides are lightly charred. 

Sprinkle pepper as you go.

Finally, drizzle teriyaki sauce on eggplant and let it sizzle until char brown colour before turning your stove off and ready to serve!

Eggplant teriyaki is nice on its own or with mayonnaise.

Thank you for reading.

Oyasumi nasai... ^^