Easy Vegan Eggplant Teriyaki Recipe

Get ready to enjoy this delicious Eggplant Teriyaki that can be prepared in just 10 minutes! Coat the eggplant with potato starch, pan-fry, and toss it with a sweet teriyaki sauce for a tasty side dish.

The season of eggplant is from June to September. During the hot summer months, this marinated eggplant dish holds a special place among our favorites.

The homemade teriyaki sauce is sweet and salty and pairs perfectly with eggplant!

This recipe is for you if:
• You love teriyaki and Japanese cuisine
• You are looking for an easy recipe with eggplant
• You are looking for an easy side dish recipe

All right, let me show you how to make this teriyaki eggplant dish. Let's get started!

Jump to:

• Cooking with oil is good!
• 📋 Ingredients
• 🔪Instructions
• Thanks for Stopping By!
• More Summer Recipes You Might Like
• 📖 Recipe
• 💬 Comments

Cooking with oil is good!

The purple skin of eggplant has a miracle power. It contains an antioxidant called Nasnin, a kind of Polyphenol.

Nasnin is a water-soluble element and will flow out when boiled. However, cooking techniques such as stir-frying or frying with oil efficiently allow it to be absorbed. So this recipe is good for Nasnin!

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

• Vegetables: Eggplant, scallion (green onions)
• Seasoning: Mirin, sugar, and soy sauce
• Potato starch

We will use 3 medium-size eggplants or 2 large-size eggplants.

If you don't have potato starch, you can substitute it with corn starch or other types of starch.

🔪Instructions

Let's go over how to make it. You can also watch this video.

1. Cut vegetables: Cut eggplant into bite-size pieces and chop scallion.
2. Toss with potato starch: Put eggplant cubes and potato starch into a large bowl and toss them using your hands.
3. Put in a frying pan: Heat a frying pan on medium heat, add enough oil to cover the bottom, and put eggplant.
4. Pan fry: Pan fry for 2 minutes on each side until golden brown. If you run out of oil, add a bit more.
5. Teriyaki sauce: Turn off the heat and place eggplant on a plate. Gently clean the frying pan, add mirin, sugar, and soy sauce, and bring it to a boil.
6. Toss with sauce: Turn the heat back on to low heat, let the sugar melt, put the eggplant back, and toss well.

Lastly, serve on a plate and top with scallions.

Due to its sweet and salty taste, this dish pairs excellently with Japanese sticky rice. My personal favorite way to enjoy it is to put it on rice and serve it as a rice bowl!

It gets oily so if you don't want to consume oil too much, remove extra oil on eggplant with a kitchen towel before tossing with teriyaki sauce.

Thanks for Stopping By!

This side dish is incredibly easy to prepare, using simple ingredients. I highly recommend trying this recipe during your next cookout as it would be a great addition when eggplant is in season.

I hope you will like this recipe.

Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

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📖 Recipe