Best 3 Japanese Eggplant Teriyaki Style Recipes

Indulge in the delightful flavors of Japanese Eggplant Teriyaki, a harmonious blend of savory, sweet, and umami flavors. This delectable dish showcases tender eggplant slices glazed in a luscious teriyaki sauce, offering a symphony of textures and tastes. Prepared in various styles, from a classic teriyaki marinade to an air fryer or oven-roasted version, each recipe promises a unique culinary experience. Explore the versatility of Japanese Eggplant Teriyaki as an appetizer, main course, or side dish, complemented by a medley of accompaniments. With its vibrant colors and irresistible taste, this dish is sure to tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

JAPANESE EGGPLANT, TERIYAKI STYLE

Japanese Eggplant, Teriyaki Style image

From the March 2005 issue of Fitness Magazine. Try just a spray of olive oil instead of brushing it on to save on fat. Super quick and easy!

Provided by VegSocialWorker

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 slender Japanese eggplants, ends trimmed, halved lengthwise (about 1 lb)
4 teaspoons extra-light olive oil, divided
2 tablespoons reduced sodium soy sauce
4 teaspoons sugar
1 tablespoon mirin
2 tablespoons minced scallions

Steps:

Heat broiler.
Using a sharp knife, lightly score eggplant flesh in a criss-cross pattern.
Arrange the eggplant skin side up in a single layer on a non-stick broiler pan.
Lightly brush with half the oil; broil 4 inches away from heat source for 3 minutes or until dimpled but not charred.
Meanwhile, in a small bowl combine soy sauce, sugar and mirin.
Turn eggplant slices over and brush with remaining oil; broil 1 minute.
Brush with soy sauce mixture; broil 1 more minute more until eggplant is tender when it's pierced with a knife.
Sprinkle with scallions before serving.

Nutrition Facts : Calories 195.1, Fat 5.5, SaturatedFat 0.8, Sodium 334.5, Carbohydrate 36.6, Fiber 18.8, Sugar 17.4, Protein 6.1

GRILLED EGGPLANT TERIYAKI

Grilled Eggplant Teriyaki image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 medium eggplants
Kosher salt
Marinade, recipe follows
Sesame seeds, for garnish
1/4 cup soy sauce
3 tablespoons light brown sugar
2 tablespoons olive oil
2 tablespoons rice vinegar or white wine vinegar
1 teaspoon dark sesame oil
1 teaspoon grated fresh ginger
3 cloves garlic, minced

Steps:

Preheat an outdoor grill to medium heat.
Slice eggplant into 1/2-inch-thick slices. Sprinkle with salt and let stand in a colander set over a bowl or the sink for 20 minutes. Rinse briefly and pat dry.
Pour marinade over eggplant and let stand for at least 10 minutes or up to overnight in the refrigerator. Remove from marinade, reserving leftover marinade. Place eggplant on grill, cook until eggplant is cooked through and lightly browned on all sides, about 10 to 15 minutes. Remove from grill. Serve with reserved marinade and sprinkle with sesame seeds.
Whisk together all ingredients in a small bowl. Let stand for 10 minutes.

Nutrition Facts : Calories 121 calorie, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 904 milligrams, Carbohydrate 20 grams, Fiber 9 grams, Protein 4 grams, Sugar 11 grams

SUSAN'S JAPANESE EGGPLANT (AUBERGINE) TERIYAKI

Susan's Japanese Eggplant (Aubergine) Teriyaki image

Susan was one of my room-mates (and friends) in law school in Los Angeles. She is South African but grew up in LA and she gave me this recipe. This is a very pretty purple dish. I made this for my family and they would have preferred it without the sugar.

Provided by Oolala

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Japanese eggplant, about 4-6
vegetable oil, to saute
2 -3 drops sesame oil, few drops
1/4 cup soy sauce
1/4 cup sake, can use sauterne, can use mirin
1/4 cup sugar
1 tablespoon gingerroot, grated
toasted sesame seeds

Steps:

Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
Remove from heat.
Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
Before serving, sprinkle with sesame seeds.
Serve warm or at room temperature.

Nutrition Facts : Calories 82.2, Fat 1.4, SaturatedFat 0.2, Sodium 672.2, Carbohydrate 14, Fiber 2.7, Sugar 10.3, Protein 2.1

Tips:

To choose the best Japanese eggplants, look for ones that are small, slim, and have smooth, shiny skin. Avoid eggplants that are large, thick, or have blemishes.
If you don't have mirin, you can substitute 1 tablespoon of dry sherry and 1 tablespoon of sugar.
If you don't have sake, you can substitute 1 tablespoon of dry white wine.
Be careful not to overcook the eggplant, or it will become mushy. Cook it just until it is tender.
Serve Japanese eggplant teriyaki with rice, noodles, or vegetables.

Conclusion:

Japanese eggplant teriyaki is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. Whether you like your eggplant sweet, savory, or spicy, there is a Japanese eggplant teriyaki recipe out there for you. So next time you're looking for a new and exciting way to cook eggplant, give Japanese eggplant teriyaki a try. You won't be disappointed!