Description

Sticky Teriyaki Eggplant is a delicious blend of eggplant grilled to perfection and coated in a savory teriyaki glaze, making it a quick and healthy meal option. Perfect for a weeknight dinner!

Ingredients

Scale

1 ½ pounds (700 g) eggplant, cut into 1-inch pieces
½ teaspoon salt
2 tablespoons neutral oil
2 tablespoons cornflour, cornstarch
¼ cup (60 ml) 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
½ cup (125 ml) water
1 tablespoon cornstarch mixed with 2 tablespoons cold water

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Instructions

In a large bowl, combine eggplant pieces, salt, neutral oil, and cornstarch. Toss to coat evenly.
Place the eggplant in the air fryer basket in a single layer, cooking at 400F (200C) for 15 to 18 minutes, shaking halfway through. Alternatively, roast in the oven at 450F (240C) for 25 minutes, turning once.
In a large pan, whisk together the soy sauce, mirin, rice vinegar, grated garlic, grated ginger, brown sugar, sesame oil, and water. Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook for 1 to 2 minutes until the glaze thickens.
Remove from heat and gently fold the cooked eggplant into the glaze until well coated.
Serve hot over rice, garnished with scallions, sesame seeds, and red pepper flakes if desired.

Notes

For an extra flavor touch, garnish with chopped scallions and sesame seeds.
Adjust the soy sauce quantity based on your salt preference. Use low-sodium soy sauce for a healthier option.
This dish can be served warm or at room temperature, making it versatile for any meal.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 8g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg