Vegan Teriyaki Grilled Eggplant

Ingredients

•     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

Instructions

1. Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a saucepan and whisk together over medium heat.

2. Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.

3.  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.

4.  Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.

5.  Sear each side, brushing with more sauce as it caramelizes.

6. Garnish with toasted sesame seeds and serve with remaining sauce.

This makes a total of 5 servings of Vegan Teriyaki Grilled Eggplant. Each serving comes out to be 163.4 Calories, 12.07g Fat, 6.98g Net Carbs, and 3.72g Protein.