I am delighted to be sharing my take on a vegetarian eggplant teriyaki recipe today on the Food and Meal blog. As someone trying to incorporate more plant-based meals into my diet, I’m always seeking tasty and satisfying meatless main dishes. Eggplant is one of my favorite vegetables – I love its meaty texture and how it soaks up flavors from sauces and seasonings.
This eggplant teriyaki dish brings me joy because it’s simple to prepare, healthy, and gives me that sweet and salty teriyaki flavor I crave without needing any meat. Eggplant has a natural richness that stands in perfectly for more calorie-dense ingredients. Bake or grill it to bring out that creamy, smooth texture.
I hope you’ll give this eggplant teriyaki recipe a try soon. It’s full of flavor, easy to make, and wonderful served over a bowl of rice or fresh greens. As always, I welcome your suggestions and modifications – please share in the comments! Wishing you healthy and happy homemade meals ahead.
Eggplant ala Teriyaki Recipe
Eggplant ala Teriyaki
Equipment
Ingredients
- 2 eggplants
- Salt
- 1 clove of garlic pressed
- 60 ml teriyaki sauce
- ½ lime juice
- ½ bunch of spring onions cut into rings
- ½ teaspoon sesame toasted
Instructions
- Wash the eggplant and remove the ends. Halve the eggplant lengthways and sprinkle with salt and let it rest for 30 minutes.
- Mix the teriyaki sauce, garlic and lime juice.
- Preheat the contact grill.
- Wash the eggplant and pat dry.
- Cook the eggplant on the contact grill for 3 minutes and brush with the marinade. Cook for another 5 minutes and serve sprinkled with the spring onions and sesame seeds.
Video
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
How to make Eggplant ala Teriyaki using oven
I’m excited to share my simple method for making delicious eggplant teriyaki using the oven. As someone who loves Asian flavors but also enjoys easy weeknight meals, baked eggplant teriyaki has become a staple in my kitchen.
The key is slicing Japanese or Chinese eggplants lengthwise to expose more surface area for the umami-rich teriyaki sauce to cling to. I simply place the eggplant slices in a baking dish, generously brush both sides with store-bought or homemade teriyaki sauce, and pop it in the oven while I cook rice or prepare other meal components.
Roasting coaxes out the eggplant’s lush creaminess and concentrates the sweet and salty flavors of the teriyaki. I love how the sauce caramelizes on the eggplant, delivering little sticky and crispy edges here and there. It’s hard not to sneak little bites right out of the baking dish!
Tips for making Eggplant ala Teriyaki
Cooking Tips
One top tip I have is to make sure to salt and drain the eggplant first – this is a simple extra step that really makes a difference! When I see all that bitter liquid drain out, I feel a sense of satisfaction knowing my eggplant will now soak up the tasty teriyaki sauce even better. Properly salting and draining the eggplant leads to a rich, creamy texture once cooked instead of watery and spongy.
Additionally, I’ve learned that allowing time for the sauce to reduce down while cooking produces superior flavor. I feel hopeful when I give the teriyaki sauce time to thicken and coat the eggplant, knowing the end result will be better. Resisting the urge to rush this step pays off in the end!
Finally, including some veggies like sliced bell peppers adds a pop of color and a satisfying crunch. When I bite into the perfectly cooked eggplant and get that sweet yet salty teriyaki glaze along with the crisp pepper, I’m so happy with my wholesome plant-based meal. I hope you’ll give this eggplant teriyaki recipe a try soon – let me know your tweaks and tips in the comments!
Serving Suggestions
- Sea bass pairs well with fresh vegetables like asparagus, green beans, tomatoes, or spinach. Roasting, sautéing, or steaming the veggies brings out their natural sweetness.
- Grains like rice, quinoa, or couscous make nice complements. They soak up any extra sauce or juices from the fish.
- Bright, acidic flavors from citrus or vinaigrettes help cut through the richness of sea bass. A fresh lemon or lime wedge goes a long way.
- Don’t overpower the delicate flavor of the sea bass. Simple herb seasonings like dill, parsley, basil, or tarragon enhance without overshadowing.
Top 5 FAQs about Eggplant ala Teriyaki
- What is Eggplant ala Teriyaki? It is a dish made with eggplant that is cooked in a teriyaki sauce, which is a sweet and salty glaze usually containing soy sauce, mirin, sake or rice wine, and sugar.
- How do you cook the eggplant for this dish? Common cooking methods include grilling, broiling, baking, or pan frying the eggplant before adding the teriyaki sauce glaze. Ensuring the eggplant is fully cooked before glazing helps it soak up the flavor.
- What ingredients are in the teriyaki sauce? Typical ingredients include soy sauce, mirin, sake or rice wine, brown sugar or honey, garlic, ginger, sesame oil or seeds, cornstarch to thicken, and water. The sauce can be prepared from scratch or from a store-bought teriyaki sauce marinade.
- What are good side dishes to serve with Eggplant ala Teriyaki? It pairs well with steamed rice, sautéed vegetables like bok choy or snap peas, a fresh green salad, or noodles like udon or soba.
- Is Eggplant ala Teriyaki gluten free? Yes, as long as a gluten-free teriyaki sauce is used and it is not thickened using regular wheat flour. Be sure to use 100% gluten-free soy sauce as the base.
Conclusion
The eggplant soaks up the sweet and salty teriyaki sauce as it softens and caramelizes in the oven. Each bite is so tender and flavorful! I like to add some red bell peppers for a pop of color and extra veggies. The natural meaty texture of eggplant makes this a very satisfying dish.
This Baked Eggplant Teriyaki works well as a main or side. It keeps well so I often meal prep it in batches for quick lunches and dinners throughout the busy work week when I know I need something nourishing.
I hope you’ll give this easy eggplant recipe a try soon. The preparation is simple and it makes for a delicious plant-based meal. Let me know if you have a favorite eggplant teriyaki recipe or any suggested tweaks in the comments below! Enjoy.
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- Author Name : Jaime Inez
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