Eggplant and Mushroom Teriyaki

Instructions

1. 1

   Slice the eggplants into 1/2 inch thick rounds and set aside.

2. 2

   Clean and slice the mushrooms.

3. 3

   Mince the garlic cloves.

4. 4

   Heat the vegetable oil in a large skillet over medium heat.

5. 5

   Add the minced garlic and sauté for about 1 minute until fragrant.

6. 6

   Add the sliced eggplants to the skillet and cook for about 5 minutes on each side until they are golden brown and tender.

7. 7

   Remove the eggplants from the skillet and set aside.

8. 8

   In the same skillet, add the sesame oil and sliced mushrooms.

9. 9

   Sauté the mushrooms for about 5 minutes until they are soft and browned.

10. 10

    Return the eggplants to the skillet with the mushrooms.

11. 11

    Pour the teriyaki sauce over the eggplants and mushrooms, stirring to coat them evenly.

12. 12

    Add the lemon juice and stir well.

13. 13

    Cook for an additional 2-3 minutes until everything is heated through.

14. 14

    Serve warm and enjoy your Eggplant and Mushroom Teriyaki.