Vegan Teriyaki Grilled Aubergine

Liquid aminos is a soy sauce alternative that is gluten-free and contains 16 of the 20 amino acids that make a complete protein. Though it won’t add a significant amount of protein to your diet, it is a great addition for vegetarians and vegans as a flavour enhancer and boost of essential amino acids. It’s a delicious companion in everything from salad dressings to marinades and soups!
This sauce is fairly thin and is more of a marinade than a traditional teriyaki sauce. Because the eggplant is repeatedly brushed in the sauce, it soaks in all the flavour while caramelising on the outside. You can prepare this on an outdoor grill lined with foil or if you live in a place where grilling is impossible, a countertop electric grill works great.

Ingredients

1/4 cup sesame oil
1/2 cup liquid aminos
2 cloves garlic, peeled and pressed
1 tablespoon ground ginger
2 tablespoons coconut sugar
2 medium eggplants
1 tablespoon toasted sesame seeds

Combine sesame oil, liquid aminos, garlic, ginger, and swerve into a sauce pan and whisk together over medium heat. Bring the sauce to a light simmer, stirring frequently until it begins to thicken slightly. Remove from heat.
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.
Brush each slice of eggplant with the teriyaki sauce and place on a hot grill.
Sear each side, brushing with more sauce as it caramelises.
Garnish with toasted sesame seeds and serve with remaining sauce.