Teriyaki eggplant with herbed cashew rice – Slices of eggplant marinated in a subtle teriyaki sauce and grilled, served alongside a seriously fragrant dish of rice, herbs and cashews
Gluten free, Dairy free, Vegetarian
PLEASE NOTE: We do not cook in a completely gluten-free, nut-free, or dairy free kitchen so trace contamination is possible. If you are highly allergic to any ingredient, we ask that you refrain from using our services.Image shown may not exactly represent the final product.
- Balsamic vinegar
- Tamari sauce
- Green onion
Nutritional info (Please note that we use FitnessPal’s estimates for nutritional info. We craft our meals by hand, which means there may be some variation in nutritional content from order to order. This is meant only as a general guideline and should not replace professional nutritionist’s advice)
- Calories: 407
- Carbs: 79g
- Fat: 8g
- Protein: 8g
- Sodium: 581mg
- Sugar: 34g
Please note that this is the nutritional profile estimated for all the ingredients that go into a recipe, but the final product may be slightly different. For example, much of the salt used in marinades and sauces are not ultimately eaten as part of the final dish.
Microwave – Move eggplant and rice onto a microwave-safe plate. Cover with saran wrap or microwave-safe lid. Reheat on high heat 3 minutes, remove from microwave, stir and measure temperature at the thickest part of eggplant as well as rice heap. If the temperature does not reach 165F for 15 seconds, return to microwave for 2 more minutes. Repeat until it reaches the target temperature.