Sweet, sticky and salty marinated teriyaki eggplant is a quick and easy dinner recipe. In just 30 minutes you can have yourself a better than take out meal!
Whether you enjoy it as a main or a side it’s sure to satisfy your Japanese food cravings! And if you’ve never had it before, well, you’re in for a treat!
Eggplant (/aubergine) is a great vegetable for marinating, it takes on the flavour really well, in this case the teriyaki sauce.
I love using it in vegan recipes, especially roasted or grilled, it works great as a meat substitute.
How to make teriyaki eggplant:
To start we are going to make a simple teriyaki sauce, the base ingredients of this are soy sauce, mirin (sweet japanese wine) and brown sugar.
To this we are going to add some garlic and ginger. It’s that simple, and is packed with flavour.
Once the eggplant is cut into small chunks it is left to marinade for 20 minutes, just throw it all in a bowl and you can prep your rice or other accompaniments. The longer you leave it to marinade the better, but 20 minutes does the job.
You’ll notice the eggplant starts to change colour and turn an orange/brown colour, that’s what you want. Now you’re ready to grill/fry it.
I used my griddle pan for this, it gives it a nice charred brown coating. You could also use a non stick frying pan if you don’t have a griddle pan.
Heat the griddle pan for a few minutes before you start to ensure it is hot all over and then place your marinated eggplant in.
You may need to do it in two batches depending on how big your pan is, keep the first batch on a low heat in the oven.
Teriyaki actually refers to the method of cooking rather than the recipe itself. It is the method of broiling or grilling meat/vegetables in a sauce.
Japanese dishes like this teriyaki eggplant are my favourite kind, I’m all for saucy foods packed with flavour. I could eat a big bowl of this teriyaki eggplant on its own and be very happy.
I’m one of those rare people that doesn’t like sushi and I don’t even really know why. I think its because it’s cold and I love hot food. Maybe I’m weird, anyone else not like sushi?
So I know eggplant can be a bit like marmite and you either love it or hate it. I used to hate it I always thought it was soggy and flavourless.
However I’d actually just never had it prepared nicely, it’s SO good roasted with some salt and pepper.
It has a great ‘meaty’ texture which makes it great for lots of vegan recipes.
If you or someone you know doesn’t like it, make them this and I’m almost convinced they’ll like it!
My favourite way to serve this teriyaki eggplant is with some sesame seeds, spring onion and sticky rice! You can’t beat it!
For more eggplant recipes you may enjoy these:
As always if you make this marinated teriyaki eggplant be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Mix it up by adding different vegetable or adding tofu for extra protein. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information: Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 342 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 3510mg Carbohydrates: 56g Fiber: 3g Sugar: 24g Protein: 10g
Mix it up by adding different vegetable or adding tofu for extra protein.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.