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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