Pan-sautéed in a fast home made marinade till shiny, caramelized, and deeply savory, this vegan teriyaki eggplant comes collectively in below half-hour and works as an appetizer, facet dish, or a light-weight predominant over steamed rice.
Key Components & Substitutions
- Eggplant. Mini eggplants (5-6 inches) or Japanese/Chinese language eggplants are perfect — thinner pores and skin, fewer seeds, and a sweeter taste than giant globe eggplants. An everyday Italian eggplant minimize into thick spears works in a pinch.
- Tamari or soy sauce. Lowered-sodium tamari retains it gluten-free. Common soy sauce works superb if gluten will not be a priority. Coconut aminos are a lower-sodium, barely sweeter possibility.
- Sake or white wine. Sake is conventional, however a dry white wine or mirin (scale 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 essentially the most depth.
- Recent ginger. Extremely really helpful. 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.
- Grilled. Grill cut-side down over medium-high warmth, brushing continuously with marinade, for a smoky charred variation good for summer time.
- 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 Finest Teriyaki Eggplant
- Don’t crowd the pan. Organize eggplant halves in a single layer, cut-side down. Crowding causes steaming as an alternative 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, flip the warmth to excessive for the ultimate minute to caramelize the minimize facet. Don’t skip it.
- Style earlier than you prepare dinner. Soy sauces range in saltiness. Regulate sweetener or vinegar to stability earlier than you begin.
The right way to Serve
Serve sizzling straight from the skillet or at room temperature — it’s scrumptious each methods. Strive 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 variety with edamame and gyoza. Any leftover marinade will 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 straightforward pan-sautéed dish comes collectively in below half-hour and makes a surprising appetizer or facet dish.
Servings: to eight
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Components
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 elective
- 2 teaspoons grated contemporary 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 components in a small bowl. If utilizing granulated sugar, stir till totally dissolved.
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Trim the stems from the eggplants and minimize every one 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 minimize 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
