Eggplant Kabayaki

So, I had never heard of this dish before, but I'm on an #eggplant kick and a friend of provided me more than enough recipes to scratch that itch. I modified this a bit, because I couldn't find #Japanese eggplants and I didn't feel like dragging the grill out in the cold. No idea what it was all supposed to taste like, but what I ended up with it tasted great.

This is also my first time cooking with sake, so even if it went bad (which it didn't), I got to drink sake with dinner.

eggplant Kabayaki

Modified a friend's recipe | Serves: 2 | Time: < 30 min.


1 medium purple eggplant, cut into 1/4 inch pieces

1/4 cup coconut aminos

5 tbsp sake

1.5 tbsp agave

Toasted sesame seeds and red pepper flakes for garnish

Cauliflower rice, for serving

Eggplant Kabayaki


Preheat oven to 425 F. Arrange eggplant slices on a lightly oiled baking sheet. Roast until eggplant for 5 minutes. Turn over the pieces, and roast another 5 minutes. Remove from oven and set aside.

In a small saucepan, combine aminos, sake, and agave. Cook for 6 minutes (or until it thickens a bit), stirring occasionally.

Heat a large skillet over med-hi heat. Brush eggplant with sauce and add to the skillet. Cook until hot and fully glazed. Flip pieces throughout the process to cook evenly. Add extra sauce as necessary. I flipped every minute or so, and added sauce each time. I did it for ~5-6 minutes.

Remove from heat. Serve over cauliflower rice and top with sesame seeds and red pepper flakes. Drink some sake. You earned it for trying something new.

What I ate and drank today

6 glasses of water

1 diet coke

1 bowl of cinnamon life with almond milk

Salad (greens, shake of parmesan, 1/4 cup of croutons, lemon vinegrette)

1 red bell pepper, sliced up for snacking

Eggplant kabayaki



~2 miles of walking (1 mile carrying heavy groceries)

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