Vegan Teriyaki Eggplant
Hello & Happy Wednesday!!
Lately I’ve been going through my recipe bucket list and knew I had to do this concept. Typically you’ll only find this veggie in eggplant parm and outside of that it’s not a popular pick. However, I’m exploring more ways to give this veggie some love. I’ve done an oven roasted Babagahanoush, meatball, gluten free backed eggplant parm, and now this Teriyaki Eggplant!!
There are so many reasons to love this dish, but first and foremost, is that it’s just so easy! Simply throw the sauce together, dice the eggplant and let them marinate, and then throw in a pan. In addition to it being effortless, you can even make a sauce with the remaining marinade to give the flavor even more of a pop.
This dish is quick, easy, affordable, flavor packed, features pantry staples, you can use the sauce for other dishes, it can easily be made in bulk, perfect for any season, a lil sweet with a lil heat, you can enjoy it by itself, or pair with cauliflower rice, tofu, and more!
If you’re trying to find more ways to love eggplant, you have to try this vegan Teriyaki Eggplant!!
Why this recipe is great:
You can use the sauce with other dishes
Sweet, with a lil heat
Perfect for any season
Eat Drink Shrink
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 medium eggplants
- 1/2 cup soy sauce or tamari
- 1/4 cup mirin
- 1 tbsp rice wine vinegar
- 1-2 tbsp brown sugar
- 1 tbsp grate ginger
- 4 garlic cloves, minced
- 2 tsp siracha
- 1 tsp corn starch
- 1 tbsp oil
- Sesame seeds
- In a small bowl whisk together the teriyaki sauce ingredients until combine and sugar is dissolved.
- Cut the eggplants into small chunks. The shape doesn't have to be uniform. place in a large bowl and toss and coat in the marinade. Allow the eggplant to marinate for 20 minutes or more to soak up the flavors.
- Drizzle a lil olive oil in a pan over medium-high heat. Once hot place the marinated eggplant in the pan just enough to cover the bottom of the pan. Allow to cook undisturbed for 2-3 minutes, then flip and cook the other side. If you find they need to be cooked more, simply lower the heat and cook longer.
- Once you cook the remaining eggplant take the residual teriyaki sauce and place in a sauce pan over low/medium heat. Take out 2 tbsp of the teriyaki sauce and combine with the corn starch. Whisk until smooth and then pour back into the pan. Cook for a few minutes until slightly thickened, then remove from heat.
- Pour the remaining sauce over the cooked eggplant. Serve with cauliflower rice and garnish with sesame seeds and chopped scallions.