Easy Eats: Teriyaki Eggplant Stirfry

Eggplant is one of my favourite vegetables. It’s beautiful in Chinese dishes and Turkish food (yum!). Until recently I had no idea how to cook it, but after quizzing some other backpackers, I found that there really is nothing to it! To cook it, pop it in the pan and fry it (it takes less time to cook than capsicum but more time than mushrooms). Alternatively, cut in half, bake, and pop a tomato and mince mixture in – the Turkish style. Delicious!
The meal below is super easy to prepare as well as super cheap, quick and reasonably healthy. The following will make 3 or 4 bowls in approximately 20 minutes and it cost around $4 USD in Colombia. Of course these vary on kitchen and country.

Teriyaki Eggplant

  • 2 Eggplants
  • 350g Mince
  • Teriyaki sauce or “Chinese sauce”
  • Mushrooms (the more the better!)
  • Garlic, powder/fresh
  • 2 carrots
  • 400g rice

How to cook me:

  • Boil some water and add the rice. I like to use whole grain rice (although this takes longer) or mushroom flavoured rice (can you tell I like mushrooms?).
  • Cut the eggplant and carrots into small chunks.
  • Get the carrots boiling until soft.
  • Fry the garlic and eggplant in a pan with a little oil, adding the mince shortly after.
  • Cook until the eggplant is soft.
  • Add the carrots and mushrooms to the pan.
  • Add the teriyaki sauce to your heart’s content (I usually use about half of the bottle). In South America teriyaki sauce can be hard to come by, but “salsa china” (Chinese sauce) does the trick too.
  • Serve on top of rice.

It is great served on whole grain rice, but keep in mind if backpacking that whole grain takes longer to cook than white rice, and this could be frustrating for others if the kitchen is small and without much power (often in Bolivia).
Bon appetit!



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