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17-minute teriyaki eggplant

  • 0:06 Prep
  • 0:11 Cook
  • 4 Servings


  • 2 tablespoons peanut oil
  • 3 garlic cloves, finely chopped
  • 1 tablespoon finely chopped ginger
  • 750g eggplant, trimmed, cut into 1.5cm-thick rounds
  • 60ml (1/4 cup) mirin
  • 60ml (1/4 cup) light soy sauce
  • 1 tablespoon sake
  • 1 tablespoon caster sugar
  • Steamed sushi rice, to serve (see notes)
  • Shredded wombok (Chinese cabbage), to serve
  • White sesame seeds, to serve
  • Green shallot curls, to serve (optional, see notes)


  • 1
    Heat a wok over high heat. Add the oil and swirl to coat. Add the garlic and ginger and stir-fry for 30 seconds or until aromatic. Add the eggplant and cook for 2 minutes each side or until golden brown. Add 60ml (1/4 cup) water. Cover the wok and simmer for 3-5 minutes or until the water has evaporated and eggplant is tender.
  • 2
    Meanwhile, combine the mirin, soy sauce, sake and sugar in a bowl. Stir until the sugar is dissolved.
  • 3
    Add the mirin mixture to the wok. Stir-fry for 2 minutes or until the eggplant is golden and sauce is reduced. Serve eggplant with rice and cabbage. Sprinkle with sesame seeds and top with green shallot curls, if you like.

Source: taste.com.au


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