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These Teriyaki eggplants are a breeze to make, and a pure delight! Ultra-tender, melt-in-the-mouth eggplant cubes, coated in a delicious homemade Teriyaki sauce. Served with rice, fresh coriander and sesame seeds, believe me, you'll be quickly asking for more!
💙 Why you'll love them
- Incredibly easy - all you have to do is cut the eggplants into cubes, marinate and cook. Told you they were super-easy…
- A handful of ingredients - they require just a few ingredients, all simple to find and use.
- So tasty - believe me, even those who don't like eggplants will love them with this recipe! And it's also a great way to make children love this vegetable.
🇯🇵Other Japanese gems
🍆Ingredients
These are the main ingredients, and the quantities are in the recipe card below.
- Eggplant - enjoy from June to September included!
- Soy sauce - salted, of course, since only salted soy sauce exists in Japan.
- Mirin - it's a kind of rice wine, similar to sake but sweeter and less alcoholic. You'll find it in Asian stores and some supermarkets.
- Garlic - if you want to choose your garlic carefully so as not to encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Ground ginger, to give the marinade even more flavor.
- Brown sugar - this is what gives the Teriyaki sauce its sweetness.
- For the garnish - sesame seeds and fresh coriander.
- For the side dish - rice.
🌶Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- To spice up the dish - add a pinch of cayenne pepper or chili flakes.
- For a tangy touch - add a few drops of lime juice.
- For a variety of vegetables - zucchini, broccoli, peppers… treat yourself!
- Add protein - chicken, salmon, or even vegan proteins such as tofu, tempeh or seitan.
- Gluten-free - be sure to use gluten-free soy sauce and Mirin.
🍴Utensils
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Buy Now → If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
✨How to make the best Teriyaki eggplants?
Recipe details and quantities are in the recipe card below.
- Wash your eggplant and cut into small cubes.
- In a bowl, prepare the sauce by mixing the soy sauce, mirin, pressed or powdered garlic, ground ginger and brown sugar.
- Place the mixture in a large flat-bottomed dish, add the eggplant cubes and mix well. Leave in the fridge for 30 minutes, stirring occasionally.
- Place the eggplant cubes (without the marinade) in a frying pan, without fat, over high heat. Cook for 5 minutes, stirring frequently to prevent sticking.
- Add the marinade to the frying pan and cook until it has thickened, which can take up to 15 minutes. If you want it to go faster, you can add half a teaspoon of cornstarch and stir well.
- Serve in bowls with rice, lots of fresh coriander and a pinch of sesame seeds.
👩🏻🍳Chef's Tips
- Marinate - leave the eggplant cubes to marinate in the sauce for at least 30 minutes.
- Pre-cook the eggplants - take the time to cook the eggplants without the marinade before adding it, as this will ensure that they are both grilled and tender.
- Be patient - the time it takes for the marinade to thicken may seem a little long, due to the large amount of liquid. It will also depend on the size of the pan you choose: the bigger it is, the longer it will take.
- To speed things up - if you find that the marinade is taking too long to thicken in the pan, add ½ teaspoon of cornstarch and mix well. You'll see, it'll go much faster!
💡Frequently Asked Questions
Mirin is a sweeter, softer type of sake. If you don't drink alcohol, yes, you can remove it.
Of course, but because they're smaller and thinner, you'll need to use more.
❄️Storage
To store - Store in an airtight tupperware container in the fridge for 2 to 3 days.
To reheat - in a frying pan over low heat for a few minutes, or in the microwave for 1-2 minutes.
If you make this Teriyaki eggplant, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little meals in your homes!
📖 Recette
Teriyaki eggplant
Ingredients
- 1 large eggplant , sliced
- 9 tablespoon soy soja
- 6 tablespoon mirin
- 1 large garlic clove or 1 teaspoon garlic powder
- 1 teaspoon ginger ground
- ⅓ cup brown sugar
- 1 tablespoon sesame seeds
- 1-2 tablespoon fresh cilantro
- ⅔ cup rice
Instructions
- Wash your eggplant and cut into small cubes.
- In a bowl, prepare the sauce by mixing the soy sauce, mirin, pressed or powdered garlic, ground ginger and brown sugar.
- Place the mixture in a large flat-bottomed dish, add the eggplant cubes and mix well. Leave in the fridge for 30 minutes, stirring occasionally.
- Place the eggplant cubes (without the marinade) in a frying pan, without fat, over high heat. Cook for 5 minutes, stirring frequently to prevent sticking.
- Start cooking the rice in a pan of boiling water, following the instructions on the packaging. Add the marinade to the frying pan and cook until it has thickened, which can take up to 15 minutes. If you want it to go faster, you can add half a teaspoon of cornstarch and stir well.
- Serve in bowls with rice, lots of fresh cilantro and a pinch of sesame seeds.
Notes
- Storage - Store in an airtight tupperware container in the fridge for 2 to 3 days.
- Reheat - in a frying pan over low heat for a few minutes, or in the microwave for 1-2 minutes.
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