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–+ servings

Easy Teriyaki Japanese Eggplant

4.82 from 11 votes
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!
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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.

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
 

  1. Cut vegetables: Cut eggplant into bite-size pieces and chop the scallion.
  2. Toss with potato starch: Put eggplant cubes and potato starch into a large bowl and toss them using your hands.
  3. 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.
  4. Teriyaki sauce: Gently clean the frying pan, add mirin, sugar, and soy sauce, and bring it to a boil.
  5. Toss: Turn the heat on low heat, let the sugar melt, put eggplant back, and toss well.
  6. Serve: Serve on a plate and top with scallions.

Notes

  • Substitute: Potato starch can be substituted for corn starch or tapioca starch. Honey or maple syrup can be used 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 lighter oils such as olive oil or sesame oil.
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Nutrition

Serving: 1servingCalories: 115kcalCarbohydrates: 12.3gProtein: 0.9g

This nutritional information is estimated and provided for general reference only.

Course: Side Dish
Cuisine: Japanese
Keyword: eggplant teriyaki, vegan

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