Description

Enjoy the mouthwatering flavors of Sticky Teriyaki Eggplant, featuring tender eggplant coated in a savory glaze. This simple yet flavorful dish is perfect for a quick dinner or as a tasty side, making homemade meals effortless.

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

Place eggplant pieces in a large bowl with salt, oil, and cornstarch; toss until evenly coated.
Arrange eggplant in a single layer in an air fryer basket and cook at 400°F (200°C) for 15-18 minutes, shaking halfway, until golden and tender. Alternatively, 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. Heat until simmering over medium heat.
Add cornstarch slurry to the pan, stirring for 1-2 minutes until the glaze thickens and is glossy.
Remove from heat and gently fold in the cooked eggplant until fully coated in the glaze.
Serve hot over rice, garnished with scallions, sesame seeds, and red pepper flakes, if desired.

Notes

Feel free to adjust the sweetness by adding more or less brown sugar to the glaze.
For extra flavor, consider adding Sriracha or your favorite chili paste to the sauce for heat.
This dish pairs wonderfully with steamed rice or quinoa.

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 300
Sugar: 10g
Sodium: 600mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg