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Sticky Teriyaki Eggplant Recipe

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4 from 86 reviews

A deliciously sticky and flavorful teriyaki eggplant recipe that combines tender eggplant pieces coated in a glossy, sweet, and savory glaze. The eggplant is either air fried to achieve a crisp exterior with a tender inside or roasted in the oven, making it a perfect vegetarian main or side dish served over rice.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Eggplant Preparation

  • 1 1/2 pounds eggplant, cut into 1-inch pieces
  • 1/2 teaspoon salt
  • 2 tablespoons neutral oil
  • 2 tablespoons cornflour (cornstarch)

Teriyaki Glaze

  • 1/4 cup soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon rice vinegar
  • 2 garlic cloves, grated
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons brown sugar
  • 1 teaspoon toasted sesame oil
  • 1/2 cup water
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)

Instructions

  1. Coat the Eggplant: In a large bowl, combine the cut eggplant pieces with salt, neutral oil, and cornflour. Toss thoroughly until every piece is lightly and evenly coated to help create a crispy texture when cooking.
  2. Cook the Eggplant: Arrange the coated eggplant pieces in a single layer in an air fryer basket. Cook at 400°F (200°C) for 15 to 18 minutes, shaking the basket halfway through to ensure even cooking. The eggplant should be deeply golden with crisp edges and tender inside. If not using an air fryer, spread the eggplant on a lined baking tray and roast in the oven at 450°F (240°C) for about 25 minutes, turning once.
  3. Prepare the Teriyaki Glaze: While the eggplant cooks, whisk together soy sauce, mirin, rice vinegar, grated garlic, grated ginger, brown sugar, toasted sesame oil, and water in a large pan. Bring the mixture to a simmer over medium heat to blend the flavors.
  4. Thicken the Glaze: Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes, stirring constantly, until the glaze becomes glossy and thick enough to coat the back of a spoon.
  5. Toss Eggplant in Glaze: Remove the pan from heat and add the cooked eggplant pieces. Fold gently to coat every piece evenly with the sticky teriyaki glaze, ensuring full flavor coverage.
  6. Serve and Garnish: Serve the sticky teriyaki eggplant immediately over steamed rice. Optionally, top with scallions, toasted sesame seeds, and red pepper flakes for extra flavor and texture.

Notes

  • You can substitute neutral oil with vegetable or canola oil if preferred.
  • Adjust the sweetness of the glaze by varying the amount of brown sugar.
  • For a gluten-free version, use tamari instead of soy sauce.
  • If you prefer less spice, omit the red pepper flakes garnish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Air Frying
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/sticky-teriyaki-eggplant-recipe/