Description

Sticky Teriyaki Eggplant features a delightful combination of tender eggplant and a rich, sweet glaze. With simple prep and fantastic flavors, this dish is perfect for a quick dinner or a healthy meal your family will love.

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

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Instructions

In a large bowl, combine eggplant pieces with salt, oil, and cornstarch, tossing until evenly coated.
Arrange eggplant in a single layer in the air fryer basket. Cook at 400°F (200°C) for 15-18 minutes, shaking halfway through, or roast on a lined baking tray at 450°F (240°C) 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 mixture to a simmer over medium heat.
Stir in the cornstarch slurry, cooking for 1-2 minutes until the glaze is thick and glossy.
Remove the pan from heat and fold in the cooked eggplant, ensuring each piece is coated in the glaze.
Serve immediately over rice and garnish with scallions, sesame seeds, and red pepper flakes if desired.

Notes

Feel free to add vegetables like bell peppers or snap peas for variety.
For extra flavor, marinate the eggplant in the sauce for 15 minutes before cooking.
This dish pairs well with jasmine rice or quinoa.

Nutrition

Serving Size: 1/4 of dish
Calories: 200
Sugar: 10g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg