Easy Teriyaki Eggplant (Japanese Eggplant Recipe)

4.80 from 10 votes
JUMP TO RECIPE & VIDEO

Get ready to enjoy this delicious glazed Teriyaki Eggplant recipe that can be prepared in no time! Tender eggplant and sweet teriyaki sauce are the perfect match!

Looking for simple eggplant dishes? Try my Eggplant Tempura, Sauteed Japanese Eggplant, and Fried Eggplant!

Eggplant teriyaki

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This teriyaki eggplant is a quick and easy side dish ready in just 10 minutes.
  • The sweet and savory teriyaki sauce enhances the taste of the eggplant.
  • Easily adjust the sweetness or spiciness of the teriyaki sauce to suit your taste (See the “Flavor Variations” section)

Japanese Eggplants

Japanese eggplants are slim and long. Their thin skin makes them perfect for quick cooking methods like stir-frying, deep-frying, and sautéing. This allows them to absorb flavors easily and stay tender.

Recipe Ingredients

You’ll need the following ingredients to make this Teriyaki Eggplant Recipe:

Eggplant teriyaki ingredients
  • Japanese Eggplants: You can usually find Japanese eggplants at Japanese grocery stores or Asian grocery stores. However, if they are not available, Chinese eggplant makes the best substitute.
  • Potato starch: Coat eggplants with potato starch to achieve a crispy texture. If potato starch is unavailable, you can substitute corn starch or other types of starch.
  • Mirin, sugar, and soy sauce for teriyaki sauce: Mirin and sugar bring a sweet touch to the sauce, while soy sauce adds a savory umami flavor. To switch things up, you can use honey or maple syrup instead of white sugar, adding a unique depth of flavor to your teriyaki sauce.
  • Scallions: Or spring onion and green onions for garnishing.
  • Oil for cooking: Olive oil, vegetable oil, or any other oil of your choice.

How To Make Teriyaki Eggplant: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

How to make teriyaki eggplant.

Step 1

Coat eggplant pieces with potato starch and add them to a frying pan with hot oil.

How to make teriyaki eggplant.

Step 2

Pan fry for 2 minutes on each side until crispy.

How to make teriyaki eggplant.

Step 3

Transfer the eggplant pieces to a plate, clean the pan, add mirin, sugar, and soy sauce, and bring it to a boil.

How to make teriyaki eggplant.

Step 4

Turn on the heat to melt the sugar, then toss with the eggplants.

Eggplant teriyaki

Lastly, serve on a serving plate and top with scallions.

Recipe Tips

  • Cut the eggplant into evenly sized pieces to ensure even cooking.
  • Eggplant tends to absorb oil easily. If you don’t want to consume too much oil, remove it from the eggplant with a kitchen towel before tossing it with teriyaki sauce. Also, opt for healthier oils such as olive oil or sesame oil.

What To Serve With

A fantastic way to enjoy this dish is to serve it on top of steamed Japanese rice in a rice bowl. To complete the meal, serve it with Tofu Miso Soup and Sunomono Salad (Japanese Cucumber Salad)!

Flavor Variations

Teriyaki Eggplant served on a plate.
  • Teriyaki Eggplant with Sesame Seeds: Sprinkle toasted sesame seeds over the teriyaki-glazed eggplant for added texture and nutty flavor.
  • Spicy Teriyaki Eggplant: Add a touch of heat by incorporating chili peppers to the teriyaki sauce.
  • Savory Miso Glaze: To enhance the teriyaki sauce’s savory flavor, add a spoonful of white miso paste.
  • Tangy Teriyaki: Give your teriyaki eggplant a tangy twist by adding a splash of rice wine vinegar or a squeeze of fresh lemon juice.
  • Ginger-infused Teriyaki: Add a hint of freshness and warmth by grating some fresh ginger into the teriyaki sauce for a delightful gingery kick.

Get Your Free Vegetarian eBook!

Looking for healthy dinner ideas? I’ve got a free ebook with 10 delicious, easy Japanese vegetarian recipes! Sign up for our newsletter below to get it now!

Vegetarian recipe ebook cover.

Grab a copy of our free

Vegetarian Recipe eBook

Eggplant teriyaki

More Eggplant Recipes You Will Love

Leave a Rating!

I hope you enjoy this Teriyaki Eggplant! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Eggplant in a bowl topped with chopped green onion. Chopped eggplant is cooked with teriyaki sauce so this is brown savory tasty looking side dish.

Easy Teriyaki Eggplant (Japanese Eggplant Recipe)

4.80 from 10 votes
Print Pin Save
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 4 servings
Author: Juri Austin
Get ready to enjoy this delicious glazed Teriyaki Eggplant recipe that can be prepared in no time! Tender eggplant and sweet teriyaki sauce are the perfect match!

Equipment

  • Large skillet
  • Large bowl

Ingredients

  • 3 Eggplant, medium size
  • 1 Tbsp Potato Starch
  • 1 Scallion
  • Oil for cooking

Teriyaki sauce

  • 2 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 2 tsp Sugar

Instructions

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

Video

Notes

  • Substitute: You can substitute potato starch with corn starch or tapioca starch. You can use honey or maple syrup instead of regular sugar.
  • Cut the eggplant into evenly sized pieces to ensure even cooking.
  • Eggplant tends to absorb oil easily. If you don’t want to consume too much oil, remove it from the eggplant with a kitchen towel before tossing it with teriyaki sauce. Also, opt for healthier oils such as olive oil or sesame oil.

Nutrition

Serving: 1serving | Calories: 115kcal | Carbohydrates: 12.3g | Protein: 0.9g
Course: Side Dish
Cuisine: Japanese
Keyword: eggplant teriyaki, vegan
Did You Make this recipe?Please Leave a star rating!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 4 stars
    It’s very tasty but I am concerned of the amount of oil needed. The eggplants soaked up all the oil right away. Is there a way to cook it with less oil? I used half the sugar and added a teaspoon of rice vinegar.

    1. Thank you for your comment, Inez! I totally get your concern about eggplants absorbing too much oil. Here’s a tip: try soaking the eggplants in salted water before cooking. Just mix 3 cups of water with 1 teaspoon of salt in a bowl, place the cut eggplant in it, let it soak for about 3 minutes, and then drain. I hope this helps!