Description
Sticky Teriyaki Eggplant combines irresistible flavor and simple prep, making it a delightful choice for a quick dinner or a healthy meal. Enjoy this homemade dish with tender eggplant and a delicious sticky glaze.
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 pieces, salt, oil, and cornstarch, tossing until evenly coated.
- Place the eggplant in the air fryer in a single layer, cooking at 400F (200C) for 15 to 18 minutes, shaking halfway; or roast in a lined tray at 450F (240C) for about 25 minutes, turning once.
- In a large pan, whisk together soy sauce, mirin, rice vinegar, garlic, ginger, brown sugar, sesame oil, and water, then bring to a simmer over medium heat.
- Add the cornstarch slurry and stir until the glaze thickens, about 1 to 2 minutes.
- Remove from heat and add the cooked eggplant, folding until the eggplant is fully coated in the glaze.
- Serve warm over rice, garnished with scallions, sesame seeds, and red pepper flakes if desired.
Notes
For extra crunch, consider lightly frying the eggplant instead of air frying.
Feel free to add your favorite vegetables to the glaze for a more colorful dish.
This dish pairs well with jasmine or brown rice.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg