Susan's Japanese Eggplant Aubergine Teriyaki

Elevate your dinner table with Susan's Japanese Eggplant Aubergine Teriyaki, a delightful plant-based dish that balances sweet, savory, and umami flavors in every bite. Tender strips of Japanese eggplant are sautéed to perfection and glazed with a homemade teriyaki sauce crafted from soy sauce, mirin, honey, garlic, and ginger. A quick cornstarch slurry ensures the sauce clings beautifully to the eggplant, creating a glossy, mouthwatering finish. Topped with toasted sesame seeds and fresh scallions, this dish is as visually stunning as it is delicious. Perfect as a side dish or paired with steamed rice for a wholesome and satisfying main course, this easy-to-make recipe is ready in just 30 minutes. Ideal for weeknight dinners or impressing guests with authentic Japanese-inspired flavors.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 medium Japanese eggplants
• 0.25 cup Soy sauce
• 0.25 cup Mirin
• 2 tablespoons Honey
• 1 teaspoon Rice vinegar
• 1 teaspoon Sesame oil
• 2 large Garlic cloves, minced
• 1 teaspoon Ginger, minced
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Neutral cooking oil (such as vegetable oil)
• 1 teaspoon Sesame seeds
• 2 tablespoons Scallions, thinly sliced

Directions

Step 1

Wash the Japanese eggplants and trim off the ends. Slice them in half lengthwise, then cut each half into 2-3 long strips, depending on thickness.

Step 2

In a small bowl, whisk together the soy sauce, mirin, honey, rice vinegar, sesame oil, minced garlic, and minced ginger to prepare the teriyaki sauce.

Step 3

In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.

Step 4

Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium heat.

Step 5

Once the oil is hot, add the sliced eggplants and sauté for 6-8 minutes, stirring occasionally. Cook until the eggplants are softened and lightly browned.

Step 6

Pour the teriyaki sauce into the skillet with the eggplants and stir to coat evenly. Allow the sauce to come to a simmer.

Step 7

Add the cornstarch slurry to the skillet, stirring constantly, until the sauce thickens and clings to the eggplants. This should take about 1-2 minutes.

Step 8

Reduce the heat to low and cook for an additional 1-2 minutes, ensuring the eggplants are well glazed and tender.

Step 9

Transfer the teriyaki eggplants to a serving dish. Garnish with sesame seeds and sliced scallions before serving.

Step 10

Enjoy Susan's Japanese Eggplant Teriyaki as a delicious side dish or pair it with steamed rice for a satisfying main course.

Nutrition Facts

Serving size	(932.3g)

Amount per serving	% Daily Value*
Calories	744.0

Total Fat 31.1g	0%
Saturated Fat 4.5g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 23.2mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 24.3g	0%
Total Sugars 94.4g
Protein 8.8g	0%

Vitamin D 0IU	0%
Calcium 75.6mg	0%
Iron 2.2mg	0%
Potassium 1903.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 4.6%

Carbs: 59.1%