Pan-sautéed in a quick homemade marinade until glossy, caramelized, and deeply savory, this vegan teriyaki eggplant comes together in under 30 minutes and works as an appetizer, side dish, or a light main over steamed rice.
Key Ingredients & Substitutions
- Eggplant. Mini eggplants (5-6 inches) or Japanese/Chinese eggplants are ideal -- thinner skin, fewer seeds, and a sweeter flavor than large globe eggplants. A regular Italian eggplant cut into thick spears works in a pinch.
- Tamari or soy sauce. Reduced-sodium tamari keeps it gluten-free. Regular soy sauce works fine if gluten is not a concern. Coconut aminos are a lower-sodium, slightly sweeter option.
- Sake or white wine. Sake is traditional, but a dry white wine or mirin (reduce the added sugar) works well. For alcohol-free, use vegetable broth with a splash of rice vinegar.
- Sweetener. Natural granulated sugar or agave nectar both work. Maple syrup and brown sugar are great alternatives.
- Dark sesame oil. A flavor ingredient, not a cooking oil -- use it in the marinade only. Toasted sesame oil gives the most depth.
- Fresh ginger. Highly recommended. Jarred minced ginger works in a pinch. If using ground dried ginger, start with just ¼ teaspoon.
Variations
- Spicy teriyaki. Add 1-2 teaspoons of chili garlic sauce or a drizzle of sriracha to the marinade.
- Sesame teriyaki. Finish with a generous scatter of toasted sesame seeds along with the scallions.
- Sheet pan version. Brush eggplant halves with marinade, arrange cut-side up on a parchment-lined baking sheet, and roast at 425 degrees F for 20-25 minutes, brushing with more marinade halfway through.
- Grilled. Grill cut-side down over medium-high heat, brushing frequently with marinade, for a smoky charred variation perfect for summer.
- With tofu. Add cubed firm tofu to the skillet alongside the eggplant -- it soaks up the marinade beautifully and makes this a more substantial dish.
Tips for the Best Teriyaki Eggplant
- Do not crowd the pan. Arrange eggplant halves in a single layer, cut-side down. Crowding causes steaming instead of browning.
- Keep extra marinade ready. Eggplant is thirsty -- add more as the skillet dries out. This is what builds the sticky, lacquered glaze.
- The high-heat finish matters. After flipping and cooking through, turn the heat to high for the final minute to caramelize the cut side. Do not skip it.
- Taste before you cook. Soy sauces vary in saltiness. Adjust sweetener or vinegar to balance before you start.
How to Serve
Serve hot straight from the skillet or at room temperature -- it is delicious both ways. Try it as a starter with toothpicks alongside drinks, as a side with steamed rice and miso soup, over soba noodles with extra scallions, or as part of a spread with edamame and gyoza. Any leftover marinade can be passed at the table or refrigerated for up to a week.
Recipe
Teriyaki Eggplant
Silky, caramelized eggplant glazed with a savory-sweet teriyaki sauce — this easy pan-sautéed dish comes together in under 30 minutes and makes a stunning appetizer or side dish.
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Servings: to 8
Ingredients
Teriyaki marinade
- ¼ cup reduced-sodium tamari or soy sauce
- ¼ cup sake or white wine
- 1 tablespoon dark sesame oil
- 2 tablespoons natural granulated sugar or agave nectar
- 2 tablespoons rice vinegar or other mild vinegar
- 1 to 2 cloves crushed or minced garlic optional
- 2 teaspoons grated fresh or jarred ginger or more, to taste
- Freshly ground pepper to taste
Eggplant and garnish
- 8 mini eggplants about 5 to 6 inches in length or Japanese eggplants
- 2 scallions green parts only, thinly sliced (for garnish)
Instructions
- Whisk together all marinade ingredients in a small bowl. If using granulated sugar, stir until fully dissolved.
- Trim the stems from the eggplants and cut each one in half lengthwise.
- Pour about ⅓ cup of the marinade into a wide skillet and set over medium heat. Arrange the eggplants cut-side down in a single layer.
- Cover and cook for 8 to 12 minutes, until the cut sides are deeply golden and the eggplants are nearly tender. Check often and add more marinade if the skillet dries out.
- Flip the eggplants skin-side down and cook for 3 to 5 minutes more until fully tender. Add a splash of marinade, raise the heat to high, flip cut-side down again, and sear for about 1 minute to caramelize the glaze.
- Transfer to a plate and garnish with sliced scallions. Serve hot or at room temperature. Pass any remaining marinade at the table, or refrigerate for up to one week.
Nutrition (Estimate per Serving)
Calories: 327kcalCarbohydrates: 64gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 830mgPotassium: 2156mgFiber: 28gSugar: 40gVitamin A: 271IUVitamin C: 22mgCalcium: 93mgIron: 3mg
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stevenlbasnight says
wow it is just yummy, never knew eggplant can be that tasty.
Scott says
This is my Go-to Eggplant Teriyaki recipe, but I like to add some very thinly sliced red pepper (~1/2 a pepper), mango/pomegranate (~1/3 cup), and/or edamame (~1/3) right near the end of the cook, then top with some toasted sesame seeds. I only just started using our grater properly for fresh ginger (as per the recipe) over ground, and I have to say it's a serious flavor booster. Serve it over some basmati rice and I'm in heaven.