Best 3 Eggplant Aubergine Teriyaki Recipes

Eggplant aubergine teriyaki is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is made with eggplant that is coated in a sweet and savory teriyaki sauce and then grilled or roasted. The result is a tender and flavorful dish that is sure to please everyone at your table. In this article, we will explore the different ways to make eggplant aubergine teriyaki, so that you can find the perfect recipe for your next meal.

Let's cook with our recipes!

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

EGGPLANT (AUBERGINE) TERIYAKI

Eggplant (Aubergine) Teriyaki image

Make and share this Eggplant (Aubergine) Teriyaki recipe from Food.com.

Provided by TheBostonBean

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium eggplant
salt
marinade
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon fine chopped ginger
2 garlic cloves, fine chopped

Steps:

Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
Sprinkle with salt to drain out extra water, about 20 minutes.
Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.

Nutrition Facts : Calories 143.6, Fat 8.2, SaturatedFat 1.1, Sodium 1011.3, Carbohydrate 16.3, Fiber 4.9, Sugar 10.2, Protein 3.4

Tips:

Choose the right eggplant: Select firm, unblemished eggplants with smooth, shiny skin. Avoid eggplants that are too soft or have wrinkles or bruises.
Slice the eggplant evenly: Consistent slicing ensures even cooking. Use a sharp knife to cut the eggplant into uniform slices or cubes.
Soak the eggplant in water: Soaking helps remove the bitterness from the eggplant and prevents it from absorbing too much oil during cooking.
Use a well-seasoned pan: A well-seasoned pan helps prevent the eggplant from sticking and ensures even browning.
Don't overcrowd the pan: Avoid overcrowding the pan with eggplant slices. This will prevent them from cooking evenly and becoming soggy.
Cook the eggplant over medium heat: Cooking the eggplant over medium heat allows it to cook thoroughly without burning.
Stir the eggplant occasionally: Stirring the eggplant occasionally helps ensure even cooking and prevents it from sticking to the pan.
Use a flavorful teriyaki sauce: Choose a teriyaki sauce that is rich in flavor and has a good balance of sweet, savory, and umami flavors.
Serve the eggplant immediately: Eggplant is best served immediately after cooking. This ensures that it is hot and crispy.

Conclusion:

Eggplant teriyaki is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With its tender texture, savory flavor, and glossy teriyaki glaze, it is sure to be a hit with everyone at the table. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, eggplant teriyaki is a great choice. Experiment with different types of eggplant, teriyaki sauces, and toppings to create your own unique and flavorful dish.