Teriyaki Eggplant with Peanuts

Michelle Dinner, Dinner, Lunch, Mens Health Plan Month 6, Vegan, Week 1

Teriyaki Eggplant with Peanuts

Serves: 2

Difficulty level: Easy

Prep Time: 10 mins
Cook Time: 25 mins  
Print Recipe
Teriyaki Eggplant with Panuts

Nutrition Per Recipe                                        kcal/g/mg

Energy 435
Protein 11.8 g
Fat Total 18.4 g
Saturated 2.6 g
Carbohydrates 51.2 g
Sugars 14.3 g
Dietary fibre 11.1 g
Sodium 544 mg
Vitamin C 8 mg
Calcium 54.6 mg
Iron 2.1 mg


2 tablespoons of pineapple juice
1 ½ tablespoons of low salt soy sauce
2 tablespoons of water
1 teaspoon of brown sugar
½ clove of garlic finely chopped
Pinch of pepper
1 teaspoon of cornflour

Stir Fry
1 eggplant
2 spring onions
¼ cup peanuts, raw
1 tablespoon of olive oil
1 cup raw basmati rice




1. For the sauce, add all ingredients to a small pan. Mix well. Bring to a boil and keep stirring. Turn down the heat to low and cook for 5 minutes, stirring continuously until the sauce thickens.
2. Heat a non-stick pan on high heat and add 1 cup of water.
3. Chop the eggplant and season with black pepper and a dash of salt. Add to the pan.
4. Cover and cook for 10 minutes or until the water is absorbed and you can hear a sizzle.
5. Cook the rice according to packet instructions.
6. Slice the spring onions.
7. Once the eggplant is sizzling, add 1 tablespoon of olive oil and add the white part of the spring onions and the peanuts. Stir continuously.
8. Add the teriyaki sauce, reduce heat to medium. Cook for a few minutes and then serve over rice. Top with the green part of spring onions.



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