Teriyaki Eggplant is a delicious and healthy Japanese-inspired dish that is perfect for a quick and easy weeknight dinner. The sweet and savory teriyaki sauce pairs perfectly with the tender and flavorful eggplant, making it a satisfying meal for vegans, vegetarians, and meat-lovers alike.
This recipe is easy to make and can be ready in just 35 minutes, so it’s a great option for busy weeknights when you don’t have a lot of time to spend in the kitchen. With its bold flavors and simple preparation, Eggplant Teriyaki is sure to become a new favorite in your household.
Around here, we love making delicious, filling vegan dishes like this one. You can also cook up a batch of my slow cooker vegan bolognese, a hearty meal that’s great for a crowd. For dessert, you ask? You can’t be this vegan-version of edible cookie dough!
What You’ll Love About this Recipe
- Mouthwatering teriyaki flavor: The teriyaki sauce infuses the eggplant with a rich umami taste, making every bite incredibly satisfying, just like takeout!
- Quick and easy prep: This recipe is easy to follow, and it comes together pretty quickly!
- Versatile: You can serve eggplant teriyaki over rice, noodles, or even a crusty roll to make a sandwich. The flavor works with just about any side dish.
- Healthy and wholesome: Eggplant is a great source of vitamins and minerals, so you can feel good serving this teriyaki dish to your family.
What to serve with vegan eggplant teriyaki?
Marinated eggplant teriyaki is actually pretty easy to pair because it easily gives flavor to whatever you serve it with. Of course you can serve it over white rice, but here are some other options, too:
- Steamed broccoli
- Miso Soup
- Ramen or other Asian noodles
- Mashed potatoes
- Sweet potatoes
- Bok choy
- Cucumber salad
- Sesame noodles
- Fried rice
- Large eggplant – You can use Japanese eggplant or zucchini as a substitute for a different flavor and texture.
- Teriyaki sauce – If you prefer a homemade option, you can replace it with a mixture of soy sauce, honey or brown sugar, ginger, and garlic.
- White or basmati rice (cooked) – Feel free to use brown rice, quinoa, or whatever side you’d like. Cauliflower rice will also work well!
- Sesame seeds (garnish) – If you don’t have sesame seeds, try using crushed peanuts or cashews for a delightful crunch, or omit them altogether. It will still be yummy!
- Green onions (garnish) – Fresh cilantro or chives work well as alternatives if you’re not a fan of green onions.
How to Make
STEP ONE: Prep the eggplant. Cube the eggplant into large chunks. In a mixing bowl, combine the eggplant and the teriyaki sauce. Marinade for 20 minutes.
STEP TWO: Cook the eggplant. Heat skillet 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.
STEP THREE: Serve. Serve over rice and sprinkle with sesame seeds and green onions.
Tips and Recipe Notes
- Look for firm and shiny eggplants. If the eggplant has wrinkled skin or soft spots, choose a different one that feels smooth and has a uniform color.
- Patience is key! Let the eggplant marinate in the teriyaki sauce for at least 20 minutes to make sure it absorbs all the delicious flavors.
The eggplant should be tender and have a slight char on the edges when fully cooked.
Yes, you can use frozen eggplant if fresh is unavailable, but it might have a softer texture. I’d recommend you use fresh eggplant if you can!
Traditional teriyaki sauce is not spicy, but you can adjust the spice level by adding hot sauce or red pepper flakes.
Yes, substituting eggplant with chicken will give you a delicious (but obviously no-longer-vegan) teriyaki chicken dish. Just make sure you heat it until the chicken is thoroughly cooked.
How to Store Leftovers
In the fridge: After enjoying your scrumptious Eggplant Teriyaki, store the leftovers properly, and you can have it again tomorrow! First, let the leftovers cool down to room temperature. Transfer the leftovers to an airtight container and refrigerate for up to 3 days.
Can I Freeze Leftovers?
Yes, you can freeze Eggplant Teriyaki. Place it in a freezer-safe container and freeze for no more than 2-3 months for the best taste and texture.
The Best Way to Reheat
When you’re ready to reheat your frozen or refrigerated leftovers, follow these steps:
- Thaw frozen Eggplant Teriyaki in the refrigerator overnight (if frozen).
- Reheat in a microwave-safe dish, stirring occasionally, or gently warm on the stovetop until heated through.
Can I Make This Recipe Ahead of Time?
Absolutely! You can marinate the eggplant in the teriyaki sauce a day in advance, making the cooking process even quicker when you’re ready to prepare the dish. But if you want to serve it on another day, I recommend you cook it fresh.
Can This Recipe Be Made Gluten-Free?
Yes, you can make this recipe gluten-free by using a gluten-free teriyaki sauce or preparing your homemade gluten-free teriyaki sauce using tamari instead of soy sauce.
Love this recipe? Try my Vegan Caesar Salad w/ Spicy Roasted Chickpeas Recipe!
Teriyaki Eggplant Recipe
- 1 large eggplant cubed
- 3/4 cup teriyaki sauce
- 1 cup white or basmati rice, cooked
- sesame seeds garnish
- green onions garnish
- Prep the eggplant. Cube the eggplant into large chunks. In a mixing bowl combine the eggplant and the teriyaki sauce. Marinade for 20 minutes.
- Cook the eggplant. Heat skillet 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. Serve over rice and sprinkle with sesame seeds and green onions.