Teriyaki Baked Eggplant Bowl
Serves 2
- 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
