Teriyaki Baked Eggplant Bowl

• 1 tbsp extra virgin olive oil
• 1 large eggplant, cut into 1cm thick slices
• 1 tbsp teriyaki sauce
• 2 tsp sesame seeds
• 200 g coleslaw mix
• 2 tbsp red wine vinegar
• 2 tsp honey
• 150 g edamame, frozen
• 250 g white rice, cooked