Baked Eggplant Teriyaki Sauce ( terung saus teriyaki )

eggplant (Solanum melongena) is one of the flowering plant belonging to the plant "nigthshade". In the UK, also known as aubergine eggplant, brinjal, brinjal eggplant, melongene, garden egg or guinea squash, and is the essential ingredient in the manufacture of Moussaka and Ratatouille.

Eggplant is related to tomatoes and potatoes. Eggplant was originally cultivated in India derived type called wild eggplant or bitter thorn apple (Solanum incanum).
Raw eggplant has a bitter taste, but when cooked will give a soft texture and distinctive flavor. For the process of eggplant should be cut after then salted, rinsed and drained and. This process is called "degorging" and aims to soften, remove the bitter taste, and reducing the amount of fat absorbed during cooking.

Eggplant include foods that are low in calories, fat and sodium, high in fiber but its food. In 100 g of eggplant contains only about 24 kcal, 0.2 g fat, 2 mg of sodium, and 3.4 g of dietary fiber (15% RDA).

Baked Eggplant Teriyaki Sauce for 2 servings

Baked Eggplant Teriyaki Sauce ingredient :
200 g purple eggplant (cut in half lengthwise; sprinkle with salt, rinse and drain)

ingredient teriyaki sauce
1/2 cup (150 g) soy sauce
2 tablespoons soy sauce
1/2 cup brown sugar
1-2 cm ginger (finely chopped)
2 cloves garlic (finely chopped)
2 tbsp honey
3 tbsp balsamic vinegar
1/4 cup water
1 tsp sesame oil

how to make Baked Eggplant Teriyaki Sauce
1. How to make teriyaki sauce: Mix the soy sauce, soy sauce, brown sugar, honey, water, sesame oil and apple cider vinegar to the pan while heated with a small flame. Stir well. Add ginger and garlic. Stir well. Bring to a boil briefly. Lift.
2. Spread eggplant teriyaki sauce on the surface. Let stand about 15 minutes.
3. Bake in oven at 180 C for approximately 10 minutes or until done.
4. Lift. Serve.

The nutritional value of one serving
Calories: 86.6 kcal
Fat: 1.1 g
Carbohydrates: 15.7 g
Fiber: 3.6 g
Protein: 3.4 g