Description
Sticky Teriyaki Eggplant is a delightful dish that bursts with flavor, combining simple ingredients into a delicious meal. Perfect for a quick dinner or a healthy meal, this dish is sure to please anyone looking for homemade goodness.
Ingredients
Scale
- 1 ½ pounds (700 g) eggplant, cut into 1-inch pieces
- ½ teaspoon salt
- 2 tablespoons neutral oil
- 2 tablespoons cornflour
- 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
- Place eggplant pieces in a large bowl with salt, oil, and cornstarch. Mix until well-coated.
- Arrange the eggplant in a single layer in the air fryer basket. Cook at 400°F (200°C) for 15 to 18 minutes, shaking halfway through. Alternatively, roast on a lined tray at 450°F (240°C) for about 25 minutes, turning once.
- In a large pan, combine soy sauce, mirin, rice vinegar, garlic, ginger, brown sugar, sesame oil, and water. Simmer over medium heat.
- Add the cornstarch slurry, stirring for 1 to 2 minutes until the glaze thickens and coats the back of a spoon.
- Take the pan off the heat and gently mix in the cooked eggplant, ensuring each piece is well coated with the glaze.
- Serve immediately over rice, garnished with scallions, toasted sesame seeds, and red pepper flakes if desired.
Notes
Feel free to adjust the sweetness by adding more or less brown sugar.
Add your favorite vegetables to the mix for a heartier meal.
Serve with jasmine rice for an authentic experience.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 7g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg