Teriyaki Sesame Eggplant Aubergine Stir Fry
Elevate your weeknight dinner game with this Teriyaki Sesame Eggplant Aubergine Stir Fry, a vibrant dish that perfectly balances savory, sweet, and nutty flavors. Tender cubes of golden-brown eggplant are coated in a glossy homemade teriyaki sauce infused with fresh garlic, ginger, and a hint of sesame oil. The dish is finished with a sprinkling of toasted sesame seeds and scallions for added crunch and a burst of freshness. This quick and easy plant-based recipe comes together in just 35 minutes and pairs beautifully with steamed rice or noodles. Perfect for vegetarians, vegans, or anyone seeking a flavorful Asian-inspired meal, this stir fry is a surefire winner for dinner!
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 1 teaspoon Sesame oil
- 3 minced Garlic cloves
- 1 teaspoon minced Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin (sweet rice wine)
- 1.5 tablespoons Brown sugar
- 1 teaspoon Rice vinegar
- 2 tablespoons Water
- 2 tablespoons Toasted sesame seeds
- 2 stalks sliced Scallions
- 2 cups Cooked rice or noodles (optional, for serving)
Instructions
Wash the eggplants and cut them into bite-sized cubes (approximately 1 inch each).
Sprinkle the eggplant cubes with 1 teaspoon of salt and let them sit in a colander for 15 minutes to release excess moisture. Rinse them under cold water and pat dry with a kitchen towel.
Place the dried eggplant cubes into a large bowl. Sprinkle 2 tablespoons of cornstarch evenly over the eggplants and toss well to coat. This will help achieve a crispy texture during cooking.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the eggplants and stir-fry for about 5-7 minutes until they are golden brown on the edges and tender. Remove the eggplants from the pan and set aside on a plate.
Lower the heat to medium and add 1 teaspoon of sesame oil to the same pan. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.
In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, and water to create the teriyaki sauce.
Pour the teriyaki sauce into the pan with the garlic and ginger. Let it simmer for 1-2 minutes until slightly thickened.
Add the cooked eggplants back into the pan and toss them in the sauce until they’re well coated and heated through, about 2-3 minutes.
Remove the pan from heat and sprinkle the stir fry with toasted sesame seeds and sliced scallions for garnish.
Serve hot over a bed of cooked rice or noodles, if desired. Enjoy your flavorful teriyaki sesame eggplant stir fry!
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 48.9 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1892 mg | 40% | |
*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.
