Teriyaki Eggplant
User Reviews
5.0
3 reviews
Excellent
Teriyaki Eggplant
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This sticky-sweet and savory Teriyaki Eggplant recipe is a delightful way to shake up your Meatless Monday routine. Featuring tender eggplant bathed in a yummy sauce made with soy, ginger, garlic, and brown sugar, this eggplant teriyaki stir fry is the healthy, veggie-forward Asian-inspired dinner you’ve been looking for!
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Ingredients
- 1 large eggplant or 2 medium
- 1 tablespoon olive oil
Teriyaki Sauce
- ½ cup water
- ½ cup soy sauce
- ¼ cup light brown sugar packed
- 3 tablespoons rice vinegar
- ½ teaspoon ground ginger
- 3 cloves garlic minced
- 2 tablespoons liquid honey
- 2 tablespoons cornstarch
For Serving
- cooked white rice
- sesame seeds
- chopped green onions
Instructions
- Prepare the rice according to the package instructions.
- Cut the eggplant into small chunks and set aside.
- In a medium-sized mixing bowl, whisk together the water, soy sauce, brown sugar, rice vinegar, ginger, garlic, honey, and cornstarch until the brown sugar is dissolved.
- Heat olive oil in a large skillet over medium-high heat.
- Add the eggplant and cook for 5 minutes, stirring occasionally.
- Pour the teriyaki sauce into the skillet and cook until the sauce has thickened and the eggplant is coated. About 4 to 5 minutes.
- Serve over rice and top with sesame seeds and sliced green onions.
Notes
- Optional Variations:
- Optional Variations:
- - If you have a soy allergy, swap in either coconut aminos (GF) or Bragg’s liquid aminos (not GF) for soy sauce.
- - Swap in tamari or coconut aminos for regular soy sauce to make this a celiac-friendly meal.
- - Other starches like tapioca starch, potato starch, arrowroot flour, or rice flour can all be used to thicken the sauce instead.
- - In the last few minutes of cooking add your choice of onions, shallots, sliced bell peppers, shredded carrots, broccoli florets, and/or snap peas. Consider doubling the sauce recipe depending on how much extra bulk you’re adding.
- - Add some cubed, cooked chicken breast or thighs, pork, shrimp, salmon, pressed firm or extra firm tofu, or your favorite protein to give your meal more heft.
- For a sweeter teriyaki sauce add more brown sugar or honey, 2 tablespoons of hoisin sauce, 2 tablespoons sweet chili Thai sauce, and/or crushed/chunked pineapple. You can also drizzle some extra honey (or hot honey!) over the top of your final dish.
- Add a teaspoon of chili pepper flakes, a diced fresh jalapeno pepper,
- jalapeno powder
- ,
- smoked jalapeno powder
- , or
- chipotle powder
- to the teriyaki mixture to imbue heat into the dish. You can also add a teaspoon of
- our homemade hot pepper sauce
- , or your favorite hot sauce, to the mixture.
- Make a vegan teriyaki sauce instead, substituting honey with maple syrup or agave nectar.
- You can also make this dish in the oven by baking it at 375°F for 20 minutes or until the eggplant is tender.
- Expert Tips:
- Expert Tips:
- in the teriyaki sauce for at least 20 minutes before cooking to add flavor.
- and tender to ensure perfect eggplant texture, not overcooked (mushy) or undercooked.
- and then add it all to the skillet before adding the teriyaki sauce.
- before adding it to the pan to see if extra ingredients like grated ginger or garlic are needed to achieve the perfect flavor.
- Cook the eggplant just until the sauce has thickened so you don't overcook the eggplant and make it too soft.
- Amazing side dishes can be found at What to Serve With Eggplant Parmesan.
- Go to What to Serve With Jambalaya to find the most delicious side dishes.
- Soy-Free - If you have a soy allergy, swap in either coconut aminos (GF) or Bragg’s liquid aminos (not GF) for soy sauce.
- Gluten-Free - Swap in tamari or coconut aminos for regular soy sauce to make this a celiac-friendly meal.
- Corn-Free - Other starches like tapioca starch, potato starch, arrowroot flour, or rice flour can all be used to thicken the sauce instead.
- Add More Vegetables - In the last few minutes of cooking add your choice of onions, shallots, sliced bell peppers, shredded carrots, broccoli florets, and/or snap peas. Consider doubling the sauce recipe depending on how much extra bulk you’re adding.
- Add Protein - Add some cubed, cooked chicken breast or thighs, pork, shrimp, salmon, pressed firm or extra firm tofu, or your favorite protein to give your meal more heft.
- Extra Sweet - For a sweeter teriyaki sauce add more brown sugar or honey, 2 tablespoons of hoisin sauce, 2 tablespoons sweet chili Thai sauce, and/or crushed/chunked pineapple. You can also drizzle some extra honey (or hot honey!) over the top of your final dish.
- Extra Spicy: Add a teaspoon of chili pepper flakes, a diced fresh jalapeno pepper, jalapeno powder, smoked jalapeno powder, or chipotle powder to the teriyaki mixture to imbue heat into the dish. You can also add a teaspoon of our homemade hot pepper sauce, or your favorite hot sauce, to the mixture.
- Vegan - Make a vegan teriyaki sauce instead, substituting honey with maple syrup or agave nectar.
- Bake It - You can also make this dish in the oven by baking it at 375°F for 20 minutes or until the eggplant is tender.
- Garnish Ideas - Sesame seeds, sliced scallions or green onions, diced red or purple onion, crushed peanuts, pistachios, almonds or cashews all make an excellent finish.
- Marinate the eggplant in the teriyaki sauce for at least 20 minutes before cooking to add flavor.
- Make sure to cook the eggplant until it is lightly browned or golden and tender to ensure perfect eggplant texture, not overcooked (mushy) or undercooked.
- Depending on the size of your eggplant, you may need to cook it in batches and then add it all to the skillet before adding the teriyaki sauce.
- Taste the teriyaki sauce before adding it to the pan to see if extra ingredients like grated ginger or garlic are needed to achieve the perfect flavor.
- Cook the eggplant just until the sauce has thickened so you don't overcook the eggplant and make it too soft.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Sodium
1629mg
(68%)
Potassium
360mg
(10%)
Fiber
4g
(16%)
Sugar
27g
(54%)
Vitamin A
27IU
(1%)
Vitamin C
3mg
(3%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1629mg | 68% |
| Potassium | 360mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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