Description

Sticky Teriyaki Eggplant is a mouthwatering dish featuring eggplant coated in a flavorful glaze made from soy sauce and ginger. This easy recipe is perfect for a quick dinner and is sure to impress your family and friends!

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

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Instructions

Place the eggplant pieces in a large bowl and add salt, oil, and cornstarch. Toss until evenly coated.
Arrange the eggplant in the air fryer basket in a single layer and cook at 400°F (200°C) for 15 to 18 minutes, shaking halfway through for even cooking. Alternatively, roast on a lined baking tray at 450°F (240°C) 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. Heat to a simmer over medium heat.
Add the cornstarch slurry and stir for 1 to 2 minutes until the glaze thickens and is glossy.
Remove from heat and gently fold in the cooked eggplant until well coated with the glaze.
Serve hot over rice, topped with scallions, sesame seeds, and red pepper flakes if desired.

Notes

For extra crispiness, ensure the eggplant pieces are not overcrowded in the air fryer or baking tray.
Feel free to customize the toppings based on your preference, such as adding nuts or different herbs.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 8g
Sodium: 650mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg