Teriyaki Eggplant and Zucchini Skewers

Method

1. Prepare by teriyaki sauce: mix the soy sauce, vinegar, garlic, ginger and sesame oil. For a thicker sauce, add a tablespoon of starch and boil the mixture
2. Cut vegetables into quarters and dip the pieces into the teriyaki sauce. Stir until the vegetables are coated with the mixture.
3. Thread 3 pieces of zucchini alternating with 3 pieces of eggplant on a skewer
4. Repeat with 4 or 8 skewers
5. Place in the mold, add 2 tablespoons of water to create more steam and cover
6. Cook for 4 ou 5 minutes ( for 4 skewers) 7 or 8 minutes ( for 8 skewers) in the microwave on high (800W).
7. Let it stand for 1 minute in the closed container.
8. Serve skewers accompanied by a sauce made with 2 tablespoons of mayonnaise and a few drops of soy