Description
A delicious Aubergine Teriyaki that blends umami flavors with the sweetness of eggplant, creating a delightful dish that’s both tender and crunchy.
Ingredients
Scale
- 1 large aubergine
- 9 tablespoons soy sauce
- 6 tablespoons mirin
- 1 large clove garlic (or 1 teaspoon garlic powder)
- 1 teaspoon ginger (ground)
- 60g brown sugar
- 1 tablespoon sesame seeds
- 1 tablespoon fresh coriander
- 120g rice (for serving)
Instructions
- Wash the aubergine and cut it into small cubes.
- In a bowl, mix soy sauce, mirin, garlic, ginger, and brown sugar to make the marinade.
- Add the marinade to the aubergine cubes in a flat dish, ensuring each piece is well coated. Cover and refrigerate for 30 minutes.
- Remove the aubergine from the marinade and cook in a hot skillet for 5 minutes, stirring frequently.
- While cooking the aubergine, prepare rice in boiling water according to package instructions.
- Once rice is cooked, add the reserved marinade to the skillet with aubergine and cook until thickened, about 15 minutes.
- Serve the aubergine teriyaki in bowls with rice, garnished with fresh coriander and sesame seeds.
Notes
Taste the marinade before adding the aubergine and adjust sweetness or saltiness as desired. For a spicy kick, add chili flakes to the marinade.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Aubergine, Teriyaki, Vegan Recipe, Asian Cuisine, Quick Dinner