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    Home » Recipes » Vegetables

    Teriyaki Eggplant

    Published: Feb 25, 2023 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Jump to Recipe Print Recipe

    This sticky-sweet and savory Teriyaki Eggplant recipe is a delightful way to shake up your Meatless Monday routine. Featuring tender eggplant bathed in a yummy sauce made with soy, ginger, garlic, and brown sugar, this eggplant teriyaki stir fry is the healthy, veggie-forward Asian-inspired dinner you’ve been looking for!

    Overhead shot of teriyaki eggplant over rice on plate.

    I love eggplant, and Japanese teriyaki has always held a special place in my heart — I even loved it as a kid! I decided to combine my two loves into an Asian-inspired fusion of flavors for a tasty side dish or vegetarian main dish, and I couldn’t be happier with the results.

    Simple Eggplant Teriyaki Recipe

    This teriyaki eggplant was inspired by my Asian-inspired beef recipe. That delicious fusion of flavors worked so well together, I decided to try a similar approach with eggplant. This purely plant-based meal is so good, even avid meat-eaters love it! 

    Why You Will Love This Recipe

    • It is easy to make and requires minimal ingredients.
    • The teriyaki sauce gives the eggplant a savory-sweet flavor that is finger-lickin’ good.
    • It is a great, naturally vegan recipe for those who are looking to increase their veggie intake.
    • You can also add chicken, beef, shrimp, tofu, or extra veggies to make this versatile recipe even heartier.
    • It’s perfect as either a hearty vegetarian main dish or as a yummy side.

    Ingredients & Substitutions 

    You'll only need a few simple ingredients to make this recipe, and they're all easily found at the grocery store. Chances are you already have at least a few on hand, so scan your pantry before making a shopping run. Be sure to check out the recipe card at the end of the post for the exact amounts.

    Overhead shot of individual teriyaki eggplant recipe ingredients on table.
    • Eggplant - If you’re not a fan, try portobello or shitake mushrooms, zucchini, sweet peppers, cauliflower, butternut squash, carrots, beets, parsnips, turnips, potatoes, sweet potatoes, other root veggies, or really ANY of your favorite vegetables.
    • Olive Oil - For cooking the eggplant. Other cooking oils like peanut, canola, or vegetable oil can also be used.
    • Soy Sauce - Low-sodium soy sauce, red miso paste, or tamari can be substituted for regular soy sauce. 
    • Light Brown Sugar - For added sweetness and caramelization. You can also use white granulated sugar or dark brown sugar instead.
    • Rice Vinegar - Apple cider or white wine vinegar with an added pinch of sugar will work instead.
    • Ground Ginger - For a hint of spiciness. If you don't have ground ginger on hand use fresh ginger and add 1 teaspoon or more to taste.
    • Garlic Cloves - For a bit of allium bite. Add half a teaspoon of garlic powder, or more to taste.
    • Honey - For sweetness and viscosity. You can also use agave nectar, corn syrup, golden syrup, or maple syrup, but remember maple syrup will alter the flavor somewhat.
    • Cornstarch - For thickening the teriyaki sauce. Potato starch, rice flour, or arrowroot powder can be used instead of cornstarch.
    • Cooked White Rice - For serving (and soaking up all that saucy goodness). This dish is also delicious served over brown rice, soba noodles, udon, ramen, rice or vermicelli noodles, couscous or quinoa, or riced vegetables like cauliflower, broccoli, brussel sprouts, cabbage, carrots, squash, and more.
    • Sesame Seeds - For color and crunch. I like using a mix of both black and white sesame seeds for the most visual appeal. Feel free to omit them if you prefer.
    • Thinly Sliced Green Onions - For freshness and color. Make sure to use both the whites and the greens for the perfect intersection of flavor and flair.

    Optional Variations

    As much as we love this eggplant teriyaki recipe just the way it is written, there are LOTS of ways for you to customize it to your liking. Here are just a few variations to consider:

    • Soy-Free - If you have a soy allergy, swap in either coconut aminos (GF) or Bragg’s liquid aminos (not GF) for soy sauce.
    • Gluten-Free - Swap in tamari or coconut aminos for regular soy sauce to make this a celiac-friendly meal.
    • Corn-Free - Other starches like tapioca starch, potato starch, arrowroot flour, or rice flour can all be used to thicken the sauce instead.
    • Add More Vegetables - In the last few minutes of cooking add your choice of onions, shallots, sliced bell peppers, shredded carrots, broccoli florets, and/or snap peas. Consider doubling the sauce recipe depending on how much extra bulk you’re adding.
    • Add Protein - Add some cubed, cooked chicken breast or thighs, pork, shrimp, salmon, pressed firm or extra firm tofu, or your favorite protein to give your meal more heft.
    • Extra Sweet - For a sweeter teriyaki sauce add more brown sugar or honey, 2 tablespoons of hoisin sauce, 2 tablespoons sweet chili Thai sauce, and/or crushed/chunked pineapple. You can also drizzle some extra honey (or hot honey!) over the top of your final dish.
    • Extra Spicy: Add a teaspoon of chili pepper flakes, a diced fresh jalapeno pepper, jalapeno powder, smoked jalapeno powder, or chipotle powder to the teriyaki mixture to imbue heat into the dish. You can also add a teaspoon of our homemade hot pepper sauce, or your favorite hot sauce, to the mixture.
    • Vegan - Make a vegan teriyaki sauce instead, substituting honey with maple syrup or agave nectar.
    • Bake It - You can also make this dish in the oven by baking it at 375°F for 20 minutes or until the eggplant is tender.
    • Garnish Ideas - Sesame seeds, sliced scallions or green onions, diced red or purple onion, crushed peanuts, pistachios, almonds or cashews all make an excellent finish.

    How To Make Teriyaki Eggplant

    This eggplant teriyaki stir fry recipe only takes a few minutes and a few simple steps to make. The overview is here, but you can find the exact instructions in the recipe card at the end of the post.

    Step 1: Whisk the sauce ingredients together. 

    Overhead shot of cubed eggplant in bowl.
    Overhead shot of mixing bowl with teriyaki sauce.

    Step 2: Cook the eggplant in a large skillet, then add the sauce and cook until thickened. Hint: Depending on the size of your eggplant, you may need to cook it in batches and then add it all to the skillet before adding the teriyaki sauce.

    Overhead shot of cubed eggplant in skillet.
    Closeup shot of teriyaki sauce being poured into skillet with eggplant.
    Overhead shot of teryaki eggplant mixture in skillet.
    Closeup shot of cooked teriyaki eggplant in skillet.
    Overhead shot of teriyaki eggplant topped with green onions and sesame seeds in skillet.
    Closeup shot of spoon dipped in eggplant teriyaki.

    Step 3: Serve over rice and top with sesame seeds and sliced green onions.

    Closeup overhead shot of teriyaki eggplant over rice.

    If you love eggplant recipes, you may also enjoy our Eggplant Zucchini Lasagna.

    Storage Instructions

    Refrigerator: Store for up to 3 days in an air-tight container.

    Freezer: Store for up to 3 months in an air-tight, freezer-safe container.

    Reheat: Add the eggplant mixture to a skillet with a bit of olive oil and cook over medium heat until warm. You can also microwave it on high for 1 to 2 minutes.

    Make Ahead: This dish is even better the next day. Feel free to make it a day or two ahead of time.

    Serving Suggestions

    This stir-fried eggplant is incredibly versatile! It’s delicious served over plain steamed white or brown rice. It's also an excellent side for any of your other favorite Asian-inspired dishes. 

    Feel free to make it more of a main dish by turning it into teriyaki eggplant and tofu (or any other protein) or teriyaki eggplant fried rice.

    Expert Tips

    • Marinate the eggplant in the teriyaki sauce for at least 20 minutes before cooking to add flavor.
    • Make sure to cook the eggplant until it is lightly browned or golden and tender to ensure perfect eggplant texture, not overcooked (mushy) or undercooked.
    • Depending on the size of your eggplant, you may need to cook it in batches and then add it all to the skillet before adding the teriyaki sauce.
    • Taste the teriyaki sauce before adding it to the pan to see if extra ingredients like grated ginger or garlic are needed to achieve the perfect flavor.

    Top Tip 

    Cook the eggplant just until the sauce has thickened so you don't overcook the eggplant and make it too soft. 

    FAQ

    What kind of eggplant should I use for this recipe?

    This teriyaki eggplant dish is best when made with one large or two medium-sized eggplants. If you are using gorgeously colored (but rather tiny) Japanese eggplants, you may need to use 3-4.

    How do you know when eggplant is ripe?

    Choose eggplants that are firm, heavy for their size, have glossy skin with no blemishes or discoloration. I suggest waiting until they are in season (summer) for the best flavor.

    What type of rice goes best with this teriyaki eggplant recipe?

    Any type of cooked white rice pairs perfectly with this dish, including sticky rice as well as perfumed long-grain rice varieties like jasmine or basmati! While some people prefer brown rice for the added boost of fiber and nutrients, the subtle sweetness of white rice goes well with the savory flavors.

    What is the secret to cooking eggplant?

    Eggplant is mostly water (80-90%!), so make sure you’re giving it plenty of room in the pan to cook. If you crowd the pan, the eggplant will steam rather than get nice and golden, leaving you with a mushy mess.

    Closeup shot of eggplant teriyaki stir fry over rice on a white plate.

    More Teriyaki Recipes

    • Closeup photo of Teriyaki-Chicken-Drumsticks topped with sesame seeds and chopped green onions.
      Baked Teriyaki Chicken Drumsticks (Oven and Air Fryer)
    • Baby bella mushrooms served up in a wooden bowl with green onions on the top.
      Baby Bella Mushroom Recipe
    • Homemade Teriyaki Beef Jerky Recipe
    • Brown Sugar Ham with Teriyaki Glaze

    Teriyaki Eggplant

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Teriyaki Eggplant

    This sticky-sweet and savory Teriyaki Eggplant recipe is a delightful way to shake up your Meatless Monday routine. Featuring tender eggplant bathed in a yummy sauce made with soy, ginger, garlic, and brown sugar, this eggplant teriyaki stir fry is the healthy, veggie-forward Asian-inspired dinner you’ve been looking for!
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 183 kcal

    Equipment

    • Measuring cups and spoons
    • cutting board
    • Sharp knife
    • mixing bowl
    • whisk
    • large skillet
    • wooden spoon
    • Large Spoon

    Ingredients
      

    • 1 large eggplant or 2 medium
    • 1 tablespoon olive oil

    Teriyaki Sauce

    • ½ cup water
    • ½ cup soy sauce
    • ¼ cup light brown sugar packed
    • 3 tablespoons rice vinegar
    • ½ teaspoon ground ginger
    • 3 cloves garlic minced
    • 2 tablespoons liquid honey
    • 2 tablespoons cornstarch

    For Serving

    • Cooked white rice
    • Sesame seeds
    • Chopped green onions

    Instructions
     

    • Prepare the rice according to the package instructions.
    • Cut the eggplant into small chunks and set aside.
    • In a medium-sized mixing bowl, whisk together the water, soy sauce, brown sugar, rice vinegar, ginger, garlic, honey, and cornstarch until the brown sugar is dissolved.
    • Heat olive oil in a large skillet over medium-high heat.
    • Add the eggplant and cook for 5 minutes, stirring occasionally.
    • Pour the teriyaki sauce into the skillet and cook until the sauce has thickened and the eggplant is coated. About 4 to 5 minutes.
    • Serve over rice and top with sesame seeds and sliced green onions.

    Notes

    Optional Variations:
    • Soy-Free - If you have a soy allergy, swap in either coconut aminos (GF) or Bragg’s liquid aminos (not GF) for soy sauce.
    • Gluten-Free - Swap in tamari or coconut aminos for regular soy sauce to make this a celiac-friendly meal.
    • Corn-Free - Other starches like tapioca starch, potato starch, arrowroot flour, or rice flour can all be used to thicken the sauce instead.
    • Add More Vegetables - In the last few minutes of cooking add your choice of onions, shallots, sliced bell peppers, shredded carrots, broccoli florets, and/or snap peas. Consider doubling the sauce recipe depending on how much extra bulk you’re adding.
    • Add Protein - Add some cubed, cooked chicken breast or thighs, pork, shrimp, salmon, pressed firm or extra firm tofu, or your favorite protein to give your meal more heft.
    • Extra Sweet - For a sweeter teriyaki sauce add more brown sugar or honey, 2 tablespoons of hoisin sauce, 2 tablespoons sweet chili Thai sauce, and/or crushed/chunked pineapple. You can also drizzle some extra honey (or hot honey!) over the top of your final dish.
    • Extra Spicy: Add a teaspoon of chili pepper flakes, a diced fresh jalapeno pepper, jalapeno powder, smoked jalapeno powder, or chipotle powder to the teriyaki mixture to imbue heat into the dish. You can also add a teaspoon of our homemade hot pepper sauce, or your favorite hot sauce, to the mixture.
    • Vegan - Make a vegan teriyaki sauce instead, substituting honey with maple syrup or agave nectar.
    • Bake It - You can also make this dish in the oven by baking it at 375°F for 20 minutes or until the eggplant is tender.
    • Garnish Ideas - Sesame seeds, sliced scallions or green onions, diced red or purple onion, crushed peanuts, pistachios, almonds or cashews all make an excellent finish.
    Expert Tips:
    • Marinate the eggplant in the teriyaki sauce for at least 20 minutes before cooking to add flavor.
    • Make sure to cook the eggplant until it is lightly browned or golden and tender to ensure perfect eggplant texture, not overcooked (mushy) or undercooked.
    • Depending on the size of your eggplant, you may need to cook it in batches and then add it all to the skillet before adding the teriyaki sauce.
    • Taste the teriyaki sauce before adding it to the pan to see if extra ingredients like grated ginger or garlic are needed to achieve the perfect flavor.
    • Cook the eggplant just until the sauce has thickened so you don't overcook the eggplant and make it too soft. 

    Nutrition

    Calories: 183kcalCarbohydrates: 35gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 1629mgPotassium: 360mgFiber: 4gSugar: 27gVitamin A: 27IUVitamin C: 3mgCalcium: 34mgIron: 1mg
    Keyword eggplant, teriyaki eggplant
    Tried this recipe?Let us know how it was!
    closeup overhead shot of teriyaki eggplant stir fry over steamed white sticky rice and garnished with green onions and sesame seeds.
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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