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Vegan Teriyaki Eggplant

  • Author: Eat Drink Shrink
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes


  • 2  medium eggplants

Teriyaki Sauce:

  • 1/2 cup soy sauce or tamari
  • 1/4 cup mirin
  • 1 tbsp rice wine vinegar
  • 12 tbsp brown sugar
  • 1 tbsp grate ginger
  • 4 garlic cloves, minced
  • 2 tsp siracha
  • 1 tsp corn starch 
  • 1 tbsp oil 



  1. In a small bowl whisk together the teriyaki sauce ingredients until combine and sugar is dissolved.
  2. 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. 
  3. 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. 
  4. 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. 
  5. Pour the remaining sauce over the cooked eggplant. Serve with cauliflower rice and garnish with sesame seeds and chopped scallions.
  • Category: Fritter
  • Cuisine: Lunch/Dinner


  • Serving Size: 2-3
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