Description
This Sticky Teriyaki Eggplant offers an irresistible flavor with simple preparation. Featuring fresh eggplant, savory soy sauce, and aromatic ginger, this dish is perfect for a quick dinner or a healthy meal. Enjoy a homemade delicacy that’s sure to please!
Ingredients
Scale
- 1 ½ pounds (700 g) eggplant, cut into 1-inch pieces
- ½ teaspoon salt
- 2 tablespoons neutral oil
- 2 tablespoons cornflour, cornstarch
- ¼ cup (60 ml) soy sauce
- 3 tablespoons mirin
- 1 tablespoon rice vinegar
- 2 garlic cloves, grated
- 1 tablespoon fresh ginger, grated
- 2 tablespoons brown sugar
- 1 teaspoon toasted sesame oil
- ½ cup (125 ml) water
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
- In a large bowl, combine the eggplant pieces with salt, oil, and cornstarch. Toss until coated evenly.
- Arrange the eggplant in a single layer in the air fryer basket and cook at 400F (200C) for 15-18 minutes, shaking halfway through. Alternatively, roast on a lined baking tray at 450F (240C) for about 25 minutes, turning once.
- In a large pan, whisk together soy sauce, mirin, rice vinegar, garlic, ginger, brown sugar, sesame oil, and water. Heat until simmering over medium heat.
- Add in the cornstarch slurry and cook for 1-2 minutes, stirring until the glaze thickens and is glossy.
- Remove from heat and gently fold in the cooked eggplant until it’s well coated in the glaze.
- Serve immediately over rice, garnished with scallions, toasted sesame seeds, and red pepper flakes if desired.
Notes
For a spicier kick, add red pepper flakes to the glaze or as a topping.
Ensure eggplant is cooked until golden and tender for the best texture.
You can substitute soy sauce with tamari for a gluten-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 7g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg