Description

Sticky Teriyaki Eggplant offers a delightful blend of flavors with its sweet and savory teriyaki glaze. Made with fresh eggplant, this dish is quick and easy to prepare, making it a fantastic option for a simple dinner or a healthy meal any day of the week.

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 the eggplant pieces with salt, oil, and cornstarch. Toss until evenly coated.
Place the eggplant in the air fryer basket in a single layer and cook at 400°F (200°C) for 15 to 18 minutes, shaking halfway through, 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 the cornstarch slurry to the pan and cook for 1 to 2 minutes, stirring until the glaze thickens and becomes glossy.
Remove from heat and gently fold in the cooked eggplant until well coated with the glaze.
Serve immediately over rice, garnished with scallions, toasted sesame seeds, and red pepper flakes if desired.

Notes

Ensure the eggplant is coated evenly for the best texture.
Feel free to adjust the sweetness of the glaze by adding more or less brown sugar to taste.
Serve with a side of rice or noodles for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 5g
Sodium: 600mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg