Eggplant Aubergine Teriyaki
Transform your weeknight meals with this irresistible Eggplant Aubergine Teriyaki recipe, a plant-based delight brimming with bold, savory-sweet flavors! Tender eggplant pieces are perfectly pan-seared until golden, then coated in a luscious homemade teriyaki sauce made with soy sauce, mirin, brown sugar, and a touch of ginger and garlic for a umami-packed punch. This quick and easy recipe, ready in just 35 minutes, highlights Asian-inspired ingredients and a cornstarch slurry that thickens the sauce to glossy perfection. Garnished with sesame seeds and fresh scallions, this dish pairs beautifully with steamed rice or noodles for a complete, veg-forward meal. Perfect for those seeking vegan teriyaki recipes or Asian-style eggplant dishes, this one is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 medium eggplants (aubergines)
- 0.25 cup soy sauce
- 0.25 cup mirin
- 2 tablespoons brown sugar
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 teaspoons cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 2 tablespoons neutral oil (for cooking)
- 1 tablespoon sesame seeds (for garnish)
- 2 scallions, sliced (for garnish)
Instructions
Wash the eggplants and cut them into thick slices or 1-inch cubes, depending on your preference. Set aside.
In a small bowl, combine soy sauce, mirin, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce. Whisk until well-mixed.
In a separate small bowl, mix the cornstarch with water to create a slurry. Set aside.
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat.
Add the eggplant pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and slightly golden.
Reduce the heat to medium, then pour the teriyaki sauce over the eggplant.
Stir well to coat the eggplant in the sauce, then cook for 2-3 minutes to allow the flavors to combine.
Add the cornstarch slurry to the skillet and stir continuously to thicken the sauce. This should take about 1-2 minutes.
Once the sauce has thickened, remove the skillet from heat.
Transfer the eggplant teriyaki to a serving dish and garnish with sesame seeds and sliced scallions.
Serve hot, optionally over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 71.7 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1794 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
