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!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Wash the eggplants and cut them into thick slices or 1-inch cubes, depending on your preference. Set aside.

Step 2

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.

Step 3

In a separate small bowl, mix the cornstarch with water to create a slurry. Set aside.

Step 4

Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat.

Step 5

Add the eggplant pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and slightly golden.

Step 6

Reduce the heat to medium, then pour the teriyaki sauce over the eggplant.

Step 7

Stir well to coat the eggplant in the sauce, then cook for 2-3 minutes to allow the flavors to combine.

Step 8

Add the cornstarch slurry to the skillet and stir continuously to thicken the sauce. This should take about 1-2 minutes.

Step 9

Once the sauce has thickened, remove the skillet from heat.

Step 10

Transfer the eggplant teriyaki to a serving dish and garnish with sesame seeds and sliced scallions.

Step 11

Serve hot, optionally over steamed rice or noodles for a complete meal.

Nutrition Facts

Serving size	850.9 grams (850.9g)

Amount per serving	% Daily Value*
Calories	871

Total Fat 47.90g	61%
Saturated Fat 6.80g	34%
Polyunsaturated Fat 5.90g
Cholesterol 0mg	0%
Sodium 2332mg	101%
Total Carbohydrate 99.80g	36%
Dietary Fiber 20.60g	74%
Total Sugars 71.70g
Protein 14.30g	29%

Vitamin D 0IU	0%
Calcium 201mg	15%
Iron 4mg	23%
Potassium 1794mg	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.

Source of Calories

Fat: 48.6%

Protein: 6.4%

Carbs: 45.0%