Description

Sticky Teriyaki Eggplant combines irresistible flavors with simple preparation. This dish highlights tender eggplant coated in a sweet and savory glaze, making it ideal for a quick and healthy dinner.

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

In a large bowl, mix the eggplant pieces with salt, oil, and cornstarch until evenly coated.
Arrange coated eggplant in a single layer in the air fryer basket or on a lined baking tray.
Air fry at 400F (200C) for 15 to 18 minutes, shaking halfway through, until golden and tender. Alternatively, roast 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. Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and becomes glossy.
Remove from heat and gently fold in the cooked eggplant until coated.
Serve immediately over rice, garnished with scallions, sesame seeds, and red pepper flakes if desired.

Notes

For extra crispiness, ensure the eggplant is arranged in a single layer during cooking.
Feel free to adjust the amount of garlic and ginger to suit your taste.
Serve with steamed rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 620mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg