Description
Sticky Teriyaki Eggplant offers an irresistible flavor with a simple preparation. This dish uses fresh eggplant with a savory glaze, making it perfect for a quick dinner or a healthy meal.
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
Instructions
- In a large bowl, combine eggplant, salt, oil, and cornstarch; toss to coat evenly.
- Arrange the eggplant pieces in the air fryer basket in a single layer, cooking at 400F (200C) for 15 to 18 minutes, shaking halfway through, until golden and tender. Alternatively, roast on a lined baking tray at 450F (240C) for about 25 minutes, turning once.
- While the eggplant cooks, whisk together soy sauce, mirin, rice vinegar, garlic, ginger, brown sugar, sesame oil, and water in a large pan. Bring to a simmer over medium heat.
- Add the cornstarch slurry to the pan and simmer for 1 to 2 minutes, stirring until the glaze thickens.
- Remove from heat, add the cooked eggplant, and gently fold to coat each piece with the glaze.
- Serve over rice, garnished with scallions, toasted sesame seeds, and red pepper flakes if desired.
Notes
Feel free to adjust the sweetness by varying the amount of brown sugar.
Serve with steamed rice or noodles for a complete meal.
If you don’t have an air fryer, roasting in the oven works just as well.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg