This teriyaki eggplant is everything you love about teriyaki! It is marinated, then grilled, and is then topped with its sauce, green onions, and sesame seeds. It is salty-sweet, naturally vegan, and gluten free, and perfect for an easy and tasty dinner.
Why you’ll love this recipe
- This recipe is vegan and gluten free
- Done in under 30 minutes
- Perfect for meal prep
- This recipe is so versatile: you can add broccoli, bell peppers, carrots… you can use any veggie you have on hand
- It is packed with flavor – better than Japanese take out!
How to make teriyaki eggplant
Start by making the marinade. Add all the marinade ingredients to a bowl and whisk until well blended. Then, chop the eggplant into 1-inch cubes. Place the chopped eggplant in a medium bowl, pour the teriyaki marinade and thoroughly mix until the cubes are evenly coated.
Let marinate for 10-15 minutes, to let the eggplant cubes absorb the sauce. Meanwhile, cook the rice.
For the grilled eggplant, this is where things get interesting and delicious. Take the chopped eggplants and add them, without the marinade, into a hot medium pan. This will grill the outside of the eggplant. Stir a few times to make sure all sides are grilled from the outside and soft on the inside. When done, remove the eggplants and add the remaining marinade to the pan on medium-high heat. This will caramelize the sauce, then add the sauce on top of the chopped grilled eggplants to create teriyaki eggplant that’s bursting with flavor. Once grilled and caramelized, you are left with a rich taste in every single bite.
My top tips
- Depending on how much sauce you like on your eggplants, you may need to add a little more or less sauce. Test and adjust, as needed.
- Use less sodium gluten free soy sauce, to avoid the sauce from being too salty.
- Eggplant has a great “meaty” texture, which makes it great for vegan recipes. This recipe can also be done with salmon, instead of eggplant.
- You can serve this teriyaki eggplant with some jasmine rice, farro, or quinoa.
- Top it off with some grilled onions, sesame seeds, or some roasted cashews for some added crunch.
What is teriyaki sauce made of? Teriyaki sauce is made out of three main flavors: salty, sweet, and tangy. This is usually made from mixing soy sauce, sugar, and rice vinegar.
What can I serve this teriyaki eggplant with? Serve this recipe on its own or over rice, farro, quinoa, or cauliflower rice. You can also add some more veggies such as broccoli, bell peppers, or carrots.
How do I store this recipe? Store this recipe in the fridge for 3 days in an air-tight container. Heat it on the stovetop or in the microwave.
For more vegan asian-inspired recipes to try
Make sure to tag me @cravebysaldemar on Instagram if you make this better than takeout teriyaki eggplant. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
If you tried this better than takeout teriyaki eggplant let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest and Instagram for more delicious recipes!Print
Better Than Takeout Teriyaki Eggplant
- Total Time: 25 minutes
- Yield: 2 servings 1x
This better than takeout teriyaki eggplant is a vegan, gluten free, and healthy recipe made in under 30 minutes!
- 2 medium / 1 large eggplant
- 2 tbsp low sodium gluten free soy sauce
- 2 tbsp sesame oil
- 2 tbsp hoisin sauce
- 2 tbsp water
- 2 tbsp coconut or brown sugar
- 2 tsp rice vinegar
- 1/2 tsp fresh grated ginger
- 1/4 tsp ground garlic
- In a small bowl, whisk all the marinade ingredients: soy sauce, sesame oil, hoisin sauce, water, brown sugar, vinegar, grated ginger, and ground garlic.
- Chop eggplants into 1″ cubes. Add them into a medium bowl, and pour the marinade over the top. Mix until all the chopped eggplants are evenly coated.
- Let marinate for 10-15 minutes, stirring a few times in between.
- In a medium pan over medium heat add the marinated eggplant, without the marinade. Grill, stirring a few times, until all sides are brown/golden and the inside is soft. Set the eggplants aside.
- In the same pan, add the marinade and cook over medium-high heat to caramelize for about 1-2 minutes. Be careful not to reduce the marinade.
- Pour caramelized marinade on top of the eggplants.
- Top the eggplants with green onions, and sesame seeds. Add some crushed roasted cashews for some added crunch.
- Serve hot on its own or with jasime rice, farro, or quinoa.
- Depending on how much sauce you like, you may need to add more or less sauce. Test and adjust!
- Use less sodium gluten free soy sauce to avoid the sauce from being too salty.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
very nice food teriyaki