Vegan Teriyaki Grilled Eggplant

The Preparation

  • 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

The Execution

  • 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.
  • Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.
  • Sear each side, brushing with more sauce as it caramelizes.
  • Garnish with toasted sesame seeds and serve with remaining sauce.


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