Talking about this DELICIOUS vegan recipe. One of our favorite easy weeknight meals to make at home. This is the BEST eggplant teriyaki. What do you think of swapping chicken for eggplant? Would you try it?
Eggplant is one of those love it or hate it type of ingredients. FUN FACT: while it’s generally thought as being a vegetable, eggplant is in fact a fruit. Did you know that? I have to admit that I didn’t know this until recently.
What do I need to make this?
You will need 1 large eggplant for 4 servings. Try making this in a large batch on Sunday and eat it for lunch throughout the week. The eggplant holds the flavor and texture.
Store bought teriyaki sauce. My favorite store bought brand is Soy Vay Veri Veri Teriyaki. It’s my favorite of store brands. I’m not good at making teriyaki sauce at home. I always have the ingredients on hand in my pantry, but any time I try to make it from scratch, it ends up being too thin and doesn’t have that kick I’m going for.
Veri Veri Teriyaki has fresh ginger and garlic in the bottle. It’s delicious and we use it for so many recipes.
1 cup of rice. I always have basmati rice in the pantry. It’s a staple in our home. If you prefer cauliflower rice or brown rice, you do you! Any of those would be delicious with this meal. Speaking of pantry staples – have you downloaded my FREE pantry stockpile list? You can find it here.
Garnish with some sesame seeds and green onions. Voila! Perfect weeknight meal that even your pickiest eater will love. The BEST eggplant teriyaki.
Love this recipe? Try my Vegan Caesar Salad w/ Spicy Roasted Chickpeas Recipe!
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The BEST Eggplant Teriyaki
Ingredients
- 1 large eggplant, cubed
- 3/4 cup teriyaki sauce (store bought)
- 1 cup of white or basmati rice
- Sesame seeds, garnish
- Green onions, garnish
Instructions
- Cube the eggplant into large chunks. I think this is what gives it the illusion that it's chicken, when you're really eating a vegan meal.
- Take your store bought teriyaki sauce and pour it on top of the eggplant in a bowl.
- Stir the eggplant until you coat every piece of eggplant with teriyaki sauce.
- Let marinade on the counter for 25 minutes.
- Cook the rice according to package directions.
- Heat a griddle pan or sauté pan over medium-high heat.
- Once your pan is hot, add your eggplant a little at a time. If you need to cook the eggplant pieces in 2 batches that's fine too.
- Cook for 10 minutes, stirring once in a while. You want to get a nice char on the eggplant and let the sauce thicken up a bit.
- Serve over rice and sprinkle with sesame seeds and green onions.
Thank u for the perfect simple recipe I’ve looked for literally three hours lol. Truly.