1. Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a saucepan and whisk together over medium heat.
2. Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.
3. 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.
4. Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.
5. Sear each side, brushing with more sauce as it caramelizes.
6. Garnish with toasted sesame seeds and serve with remaining sauce.
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.
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