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    Home » Recipes » Vegan Appetizers

    Teriyaki Eggplant

    Published: Sep 29, 2015 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Similar to the delectable appetizer often found on Japanese restaurant menus, this pan-sautéed teriyaki eggplant couldn’t be easier to make. For heartier appetites, allow more than just one mini eggplant per serving, as this has an addictive flavor and goes down easy! Serve as an appetizer or side dish. Photos by Evan Atlas.

    Japanese Teriyaki eggplant

    Teriyaki Eggplant

    Similar to the delectable appetizer often found on Japanese restaurant menus, this pan-sautéed teriyaki eggplant couldn’t be easier to make.
    5 from 1 vote
    Print Pin Rate Email
    Course: Appetizer / Vegetable side dish
    Cuisine: Japanese
    Diet: Vegan, Vegetarian
    Keyword: eggplant recipe, japanese recipes, teriyaki eggplant
    Prep Time: 12 minutes
    Cook Time: 15 minutes
    Total Time: 27 minutes
    Servings: 4 to 8
    Calories: 327kcal
    Author: Veg Kitchen

    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)
    US Customary - Metric

    Instructions

    • Combine all the ingredients in a small container. If using sugar, let stand until it’s dissolved. Otherwise, whisk together.
    • Stem the eggplants and cut in half lengthwise.
    • Whisk the marinade again just before pouring ⅓ cup of it into a wide skillet. Heat lightly, then arrange the eggplants cut side down in a single layer.
    • Cover and cook over medium heat until nearly tender and golden brown on the underside. Add more marinade as needed if the skillet gets dry. The time this will takes varies depending on the eggplant variety used, so check frequently.
    • Flip the eggplants over and cook until tender but not overdone. Pour a little more marinade into the skillet, turn the heat up to high, and sear the eggplants’ underside for a minute or so.
    • Remove to a plate and garnish with the scallions. Serve hot or at room temperature, and pass around any unused portion of the marinade for individual servings, if you’d like, or save for another use.

    Nutrition

    Calories: 327kcal | Carbohydrates: 64g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 830mg | Potassium: 2156mg | Fiber: 28g | Sugar: 40g | Vitamin A: 271IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Teriyaki eggplant

    Japanese Teriyaki eggplant

    • Here are more delicious recipes for using eggplant.
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    Reader Interactions

    Comments

    1. stevenlbasnight says

      October 19, 2015 at 4:28 pm

      5 stars
      wow it is just yummy, never knew eggplant can be that tasty.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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