Teriyaki Sesame Eggplant Aubergine Stir Fry

Elevate your weeknight dinner game with this Teriyaki Sesame Eggplant Aubergine Stir Fry, a vibrant dish that perfectly balances savory, sweet, and nutty flavors. Tender cubes of golden-brown eggplant are coated in a glossy homemade teriyaki sauce infused with fresh garlic, ginger, and a hint of sesame oil. The dish is finished with a sprinkling of toasted sesame seeds and scallions for added crunch and a burst of freshness. This quick and easy plant-based recipe comes together in just 35 minutes and pairs beautifully with steamed rice or noodles. Perfect for vegetarians, vegans, or anyone seeking a flavorful Asian-inspired meal, this stir fry is a surefire winner for dinner!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 medium Eggplant (aubergine)
• 1 teaspoon Salt
• 2 tablespoons Cornstarch
• 2 tablespoons Vegetable oil
• 1 teaspoon Sesame oil
• 3 minced Garlic cloves
• 1 teaspoon minced Fresh ginger
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin (sweet rice wine)
• 1.5 tablespoons Brown sugar
• 1 teaspoon Rice vinegar
• 2 tablespoons Water
• 2 tablespoons Toasted sesame seeds
• 2 stalks sliced Scallions
• 2 cups Cooked rice or noodles (optional, for serving)

Directions

Step 1

Wash the eggplants and cut them into bite-sized cubes (approximately 1 inch each).

Step 2

Sprinkle the eggplant cubes with 1 teaspoon of salt and let them sit in a colander for 15 minutes to release excess moisture. Rinse them under cold water and pat dry with a kitchen towel.

Step 3

Place the dried eggplant cubes into a large bowl. Sprinkle 2 tablespoons of cornstarch evenly over the eggplants and toss well to coat. This will help achieve a crispy texture during cooking.

Step 4

Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the eggplants and stir-fry for about 5-7 minutes until they are golden brown on the edges and tender. Remove the eggplants from the pan and set aside on a plate.

Step 5

Lower the heat to medium and add 1 teaspoon of sesame oil to the same pan. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

Step 6

In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, and water to create the teriyaki sauce.

Step 7

Pour the teriyaki sauce into the pan with the garlic and ginger. Let it simmer for 1-2 minutes until slightly thickened.

Step 8

Add the cooked eggplants back into the pan and toss them in the sauce until they’re well coated and heated through, about 2-3 minutes.

Step 9

Remove the pan from heat and sprinkle the stir fry with toasted sesame seeds and sliced scallions for garnish.

Step 10

Serve hot over a bed of cooked rice or noodles, if desired. Enjoy your flavorful teriyaki sesame eggplant stir fry!

Nutrition Facts

Serving size	(1244.7g)

Amount per serving	% Daily Value*
Calories	1328.5

Total Fat 49.4g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 22.7g
Cholesterol 0mg	0%
Sodium 4121.2mg	0%
Total Carbohydrate 200.2g	0%
Dietary Fiber 22.9g	0%
Total Sugars 48.9g
Protein 24.8g	0%

Vitamin D 0IU	0%
Calcium 291.6mg	0%
Iron 5.6mg	0%
Potassium 1892.4mg	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: 33.1%

Protein: 7.4%

Carbs: 59.6%