Teriyaki sesame eggplant

• 1 eggplant
• 1 teaspoon of sesame oil
• 2 tablespoons of soy sauce
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of brown sugar
• 1 teaspoon of crushed ginger
• 1 teaspoon of crushed garlic
• ½ teaspoon of sesame seeds

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Cut the eggplant in half and use a knife to cross hatch the flesh. Drizzle the eggplant with sesame oil. Place skin side up on a tray and bake at 200°C for 15 minutes.

To make the teriyaki sauce, combine the soy sauce, rice wine vinegar, brown sugar, crushed ginger, crushed garlic, and sesame seeds.

Remove the eggplant from the oven and flip so the flesh is facing up. Drizzle the sauce over the eggplant and bake for 20-30 minutes.

Garnish with additional sesame seeds.