Sauteed Squid Eggplant Plate Recipe
Squid and fresh eggplant sauteed in a spicy teriyaki sauce
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Ingredients
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Seafood
Vegetables
Sauce
Garnish
Method
Preparation
- 1
Prepare the Squid
Clean and slice the squid into rings. Pat dry with paper towels to remove excess moisture.
- 2
Prepare the Eggplant and Vegetables
Dice the eggplant into bite-sized pieces. Mince the garlic, slice the red bell pepper, and chop the green onions.
Cooking
- 3
Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey, Sriracha, sesame oil, cornstarch, and water until smooth.
- 4
Sauté the Vegetables
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the diced eggplant and cook for about 3-4 minutes until slightly softened.
- 5
Add Garlic and Bell Pepper
Add the minced garlic and sliced red bell pepper to the skillet. Sauté for another 2-3 minutes until the vegetables are fragrant and tender.
- 6
Cook the Squid
Push the vegetables to one side of the skillet and add the prepared squid. Cook for 2-3 minutes until the squid is opaque and cooked through.
- 7
Combine and Add Sauce
Pour the teriyaki sauce over the squid and vegetables. Stir well to combine and cook for an additional 2 minutes until the sauce thickens and everything is coated.
Serving
- 8
Plate the Dish
Transfer the sautéed squid and eggplant mixture to a serving plate. Garnish with toasted sesame seeds and chopped fresh cilantro.
