Eggplant Teriyaki 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, making it 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.
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?
Ingredients
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.
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!
Eggplant Teriyaki
Ingredients
- 1 large eggplant cubed
- 3/4 cup teriyaki sauce
- 1 cup white or basmati rice, cooked
- sesame seeds garnish
- green onions garnish
Instructions
- 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.
Nutrition
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Thank u for the perfect simple recipe I’ve looked for literally three hours lol. Truly.