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Marinated Teriyaki Eggplant

“Sweet, sticky and salty marinated teriyaki eggplant! Grilled to perfection this vegan Japanese
recipe is quick and easy and tastier than take out!”—
Adapted from https://cupfulofkale.com/vegan-marinated-teriyaki-eggplant/

Ingredients

  • 2 Eggplants

Teriyaki Marinade

  • 1/2 cup Soy Sauce
  • 1/4 cup Mirin
  • 1 Tbsp Rice Wine Vinegar
  • 1-2 Tbsp Brown Sugar (or honey)
  • 1 inch Ginger Root, grated
  • 3 cloves Garlic, minced

To Serve

  • Short Grain Rice
  • Sesame Seeds
  • Spring Onion

Instructions

  1. Whisk the sauce ingredients in a bowl, making sure the sugar is dissolved.

  2. Cut the eggplant into small chunks, place in a large bowl and then pour the marinade over the top. Stir and make sure it is all coated, set aside.

  3. Let marinate for at least 20 minutes, stirring a few times.

  4. Place a griddle pan on the hob over medium-high heat. Once hot place the marinated eggplant in.

  5. Pour over any excess marinade over the top whilst cooking. You may need to do it in two lots so you can keep the first lot on a low heat in the oven.

  6. Cook for a few minutes on each side until brown and starting to char from griddle lines.

  7. Serve straight away with rice or as a side and top with sesame seeds and sliced spring onion!

Recipe Notes

LB Note—It’s super easy to make this teriyaki marinade, but I just wanted to say, it’s totally okay to buy a teriyaki sauce if you’re short on time this week.