Vegan Teriyaki Grilled Eggplant

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

  • 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.
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