Kundalini Yoga for Temecula, Murrieta, and Lake Elsinore

Eggplant Teriyaki

Posted by: from vegetarian_group a Yahoo Group

Wed Jul 30, 2008 5:39 pm (PDT)


This is really Donna's recipe, but didn't see it in the files so wanted to
send it in. We had it for dinner tonight. It was delish.


Eggplant Teriyaki

1 Eggplant, peeled and diced up
1 onion, diced
1 green pepper, diced
1 4 oz can mushroom slices
5 garlic cloves, thinly sliced
2 T oil

Saute the veggies in hot oil, covering it, between frequently stirring.
When veggies are tender cover with the Teriyaki Sauce from recipe below and
simmer about 5 minutes. Serve over rice and spinkle with Hemp seeds and
Red Chili Pepper Flakes, if desired.

Teriyaki Sauce

1/2 c. honey
1/4 c. water
1/2 c. Tamari Sauce
1/4 c. wine vinegar
1 T. onion, diced
1 garlic clove minced
2 T. cornstarch mixed in 1/4 c. water

Combine the honey, Tamari, vinegar, onion, garlic and the 1/4 c. water in a
heavy sauce pan. Bring to a boil and gradually add the cornstarch/water
mixture, stirring constantly. Lower the heat and simmer for about 10 minutes
or until the sauce is thickened and the onions are tender.


* If you want this spicy, add a tiny bit of ground cayene pepper.


Makes about 2 cups.