Description
This Sticky Teriyaki Eggplant features irresistible flavors and simple preparation. Perfect for a quick dinner, it’s packed with eggplant, soy sauce, and ginger, making it a delightful, homemade meal anyone can enjoy.
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, tossing until well coated.
- Place the eggplant in a single layer in the air fryer basket. Cook at 400F (200C) for 15 to 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. Bring to a simmer over medium heat.
- Add the cornstarch slurry to the pan, cooking for 1 to 2 minutes until the sauce thickens and coats the back of a spoon.
- Remove from heat and gently fold in the cooked eggplant until all pieces are coated with the glaze.
- Serve immediately over rice, garnished with scallions, toasted sesame seeds, and red pepper flakes if desired.
Notes
For extra crunch, consider using a combination of cooking methods, such as frying and baking.
Serve this dish over steamed rice or alongside your favorite grains for a complete meal.
You can adjust the sweetness by varying the amount of brown sugar as per your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10 g
- Sodium: 940 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 6 g
- Cholesterol: 0 mg