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!

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.

• 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. 

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.

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

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

More Teriyaki Recipes

Teriyaki Eggplant

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