Pan-sautéed in a fast do-it-yourself marinade till shiny, caramelized, and deeply savory, this vegan teriyaki eggplant comes collectively in beneath half-hour and works as an appetizer, facet dish, or a light-weight fundamental over steamed rice.
Key Substances & Substitutions
- Eggplant. Mini eggplants (5-6 inches) or Japanese/Chinese language eggplants are excellent — thinner pores and skin, fewer seeds, and a sweeter taste than massive globe eggplants. An everyday Italian eggplant lower into thick spears works in a pinch.
- Tamari or soy sauce. Decreased-sodium tamari retains it gluten-free. Common soy sauce works wonderful if gluten will not be a priority. Coconut aminos are a lower-sodium, barely sweeter choice.
- Sake or white wine. Sake is conventional, however a dry white wine or mirin (cut back the added sugar) works nicely. For alcohol-free, use vegetable broth with a splash of rice vinegar.
- Sweetener. Pure granulated sugar or agave nectar each work. Maple syrup and brown sugar are nice alternate options.
- Darkish sesame oil. A taste ingredient, not a cooking oil — use it within the marinade solely. Toasted sesame oil provides probably the most depth.
- Recent ginger. Extremely really useful. Jarred minced ginger works in a pinch. If utilizing floor dried ginger, begin with simply ¼ teaspoon.
Variations
- Spicy teriyaki. Add 1-2 teaspoons of chili garlic sauce or a drizzle of sriracha to the marinade.
- Sesame teriyaki. End with a beneficiant scatter of toasted sesame seeds together with the scallions.
- Sheet pan model. Brush eggplant halves with marinade, prepare cut-side up on a parchment-lined baking sheet, and roast at 425 levels F for 20-25 minutes, brushing with extra marinade midway by means of.
- Grilled. Grill cut-side down over medium-high warmth, brushing steadily with marinade, for a smoky charred variation excellent for summer season.
- With tofu. Add cubed agency tofu to the skillet alongside the eggplant — it soaks up the marinade superbly and makes this a extra substantial dish.
Ideas for the Greatest Teriyaki Eggplant
- Don’t crowd the pan. Organize eggplant halves in a single layer, cut-side down. Crowding causes steaming as a substitute of browning.
- Preserve further marinade prepared. Eggplant is thirsty — add extra because the skillet dries out. That is what builds the sticky, lacquered glaze.
- The high-heat end issues. After flipping and cooking by means of, flip the warmth to excessive for the ultimate minute to caramelize the lower facet. Don’t skip it.
- Style earlier than you prepare dinner. Soy sauces range in saltiness. Alter sweetener or vinegar to steadiness earlier than you begin.
Learn how to Serve
Serve sizzling straight from the skillet or at room temperature — it’s scrumptious each methods. Attempt it as a starter with toothpicks alongside drinks, as a facet with steamed rice and miso soup, over soba noodles with further scallions, or as a part of a ramification with edamame and gyoza. Any leftover marinade might be handed on the desk or refrigerated for as much as every week.
Recipe
Teriyaki Eggplant
Silky, caramelized eggplant glazed with a savory-sweet teriyaki sauce — this simple pan-sautéed dish comes collectively in beneath half-hour and makes a surprising appetizer or facet dish.
Servings: to eight
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Substances
Teriyaki marinade
- ¼ cup reduced-sodium tamari or soy sauce
- ¼ cup sake or white wine
- 1 tablespoon dark sesame oil
- 2 tablespoons pure granulated sugar or agave nectar
- 2 tablespoons rice vinegar or different delicate vinegar
- 1 to 2 cloves crushed or minced garlic non-obligatory
- 2 teaspoons grated recent or jarred ginger or extra, to style
- Freshly floor pepper to style
Eggplant and garnish
- 8 mini eggplants about 5 to six inches in size or Japanese eggplants
- 2 scallions inexperienced elements solely, thinly sliced (for garnish)
Directions
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Whisk collectively all marinade substances in a small bowl. If utilizing granulated sugar, stir till totally dissolved.
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Trim the stems from the eggplants and lower each in half lengthwise.
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Pour about ⅓ cup of the marinade into a large skillet and set over medium warmth. Organize the eggplants cut-side down in a single layer.
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Cowl and prepare dinner for 8 to 12 minutes, till the lower sides are deeply golden and the eggplants are practically tender. Examine usually and add extra marinade if the skillet dries out.
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Flip the eggplants skin-side down and prepare dinner for 3 to five minutes extra till totally tender. Add a splash of marinade, increase the warmth to excessive, flip cut-side down once more, and sear for about 1 minute to caramelize the glaze.
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Switch to a plate and garnish with sliced scallions. Serve sizzling or at room temperature. Go any remaining marinade on the desk, or refrigerate for as much as one week.
Diet (Estimate per Serving)
Energy: 327kcalCarbohydrates: 64gProtein: 11gFats: 5gSaturated Fats: 1gPolyunsaturated Fats: 2gMonounsaturated Fats: 2gSodium: 830mgPotassium: 2156mgFiber: 28gSugar: 40gVitamin A: 271IUVitamin C: 22mgCalcium: 93mgIron: 3mg
