Sweet and sour and gooey marinated teriyaki baked Japanese eggplant is a quick dinner recipe. You can have it on the table in about 30 minutes.
Whether you enjoy it as a main dish or as an accompaniment to an Asian family meal, it will satisfy your Japanese food cravings. And if you’ve never tried teriyaki before, you’ve come to the right place!
Why you should make this Teriyaki Eggplant:
- Teriyaki Baked Japanese Eggplant is super easy to make! Once you have the basic ingredients, you can always make this recipe straightforward. You are free to make your own teriyaki sauce or use a ready-made product.
- This dish is ready in half an hour and you can satisfy your Asian food cravings at home while saving a lot of money compared to going to a restaurant.
- The aubergines are packed with flavor and will appeal to even those who may not be into aubergines yet.
- In addition, eggplant is a great meat substitute and a great veg for marinating, it takes flavor very well, in this case our homemade teriyaki sauce. I love using aubergines in vegan recipes, especially roasted or grilled.
How to make teriyaki sauce
A simple teriyaki sauce with lots of flavor consists of the basic ingredients: soy sauce, mirin (sweet Japanese wine), and brown sugar. To this we will add some grated garlic and ginger. Let everything cook up and cook down a bit. That’s it, it’s that simple and full of flavor.
What to serve with it
You can serve the Japanese aubergine as an accompaniment to any Asian / Japanese meal. Eat them simply over rice or serve with a simple tahini lemon yogurt .
if you like our Teriyaki Baked Japanese Eggplant, you might also be interested in these dishes:
- Tender miso onions from the oven
- Japanese soup with vegan dashi
- Aubergine mini pizza with cashew cheese
- Khichadi – rice and lentil comfort food
- Falafel a sure-fire recipe to take home
- Nectarine and tomato chutney
Teriyaki Baked Japanese Eggplant
Equipment
Ingredients
for the aubergines:
- 2-3 japanese eggplant or 2 eggplants
- 1 tbsp. Sesame oil*
- white sesame* roasted
- 2 spring onion
- 1 small Bunch of coriander
- 1 red chili pepper optional
Teriyaki Marinade:
- 50 ml Soy sauce*
- 50 ml Mirin*
- 2 tbsp. Brown sugar
- 2 Garlic cloves
- 1 fresh ginger* walnut size
Instructions
Teriyaki Marinade:
- Peel garlic and ginger. Grate or finely chop on the fine side of your kitchen grater.
- Place all ingredients in a small saucepan and simmer until slightly reduced, 3 to 4 minutes.
Baked Eggplants:
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Halve the aubergines lengthwise. Then cut the meat crosswise without cutting through the skin.
- Place the aubergines on the baking sheet and brush with the sesame oil. Bake in the oven on the top shelf for about 10 minutes. The incisions should now open.
- Pour the marinade over the open incisions in the aubergine and brush in.
- Bake in the top rail for another 10 minutes. Then brush again with the teriyaki marinade and bake for another 10 minutes until the aubergines are soft and caramelized. (if you have a grill function in your oven, you can switch it on)
- Meanwhile, rinse and shake dry the spring onions and cilantro. Finely slice the spring onions and roughly chop the coriander.
- De-seed and finely chop the chili. (optional)
- Roast the sesame seeds in a pan without adding fat until golden brown.
- Serve the aubergines sprinkled with sesame, chilli, spring onions and coriander.
Nutrition
