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5.0 from 3 votes

Teriyaki Eggplant

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 183 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Prepare the rice according to the package instructions.
  2. Cut the eggplant into small chunks and set aside.
  3. 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.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add the eggplant and cook for 5 minutes, stirring occasionally.
  6. Pour the teriyaki sauce into the skillet and cook until the sauce has thickened and the eggplant is coated. About 4 to 5 minutes.
  7. 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

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

% 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.