Teriyaki Eggplant

Teriyaki Eggplant

Inspired by tasty Chinese eggplant in garlic sauce, this vegetarian-friendly Teriyaki dish is big on flavor and can be easily adapted to incorporate your favorite vegetables. It’s quite saucy, so make sure to have a big pot of rice to go with it.

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Teriyaki Eggplant


Yield: 6 servings

Cook Time: 45 minutes

Ingredients:

  • 3 tablespoons peanut or olive oil, divided
  • 1 small sweet onion, sliced
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 1 large eggplant or 6 medium Chinese eggplants, cut into large cubes (about 8 cups)
  • 1 large zucchini, cubed
  • 2 tablespoons vegetable broth

For the Teriyaki:

  • 1/2 cup soy sauce
  • 2 tablespoons vegetable broth
  • 1/4 cup rice wine
  • 1/4 cup raw honey
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon chile garlic sauce (or other hot sauce)
  • 2 tablespoons arrowroot starch
  • 4 tablespoons water

Directions:

  1. Combine all Teriyaki ingredients except arrowroot and water in a small mixing bowl, and whisk to combine. Be sure all honey is dissolved. Taste and adjust as needed; set aside.
  2. In a large skillet or wok with lid, heat 1 tablespoon of oil over medium high heat. When small wisps of smoke begin to show, add onion, garlic, and green pepper. Toss to coat evenly and cook until onions are translucent and charred around the edges, about 8 minutes (stir only every few minutes).
  3. Add remaining oil, eggplant, and zucchini. Toss to coat evenly, then reduce heat to medium and add broth to pan. Cover and cook until vegetables are very soft, about 10 minutes, stirring occassionally.
  4. Meanwhile, in a small bowl, combine arrowroot starch and water and whisk to incorporate completely. Pour arrowroot slurry into prepared sauce and whisk to combine.
  5. Use your spoon or spatula to create a large well in the center of the cooked vegetables. Pour about 3/4 of sauce into the center, and allow to cook until it begins to boil and thicken. Stir everything together, and cook for 5 minutes more. Reserve remaining sauce.
  6. Serve with white rice and extra soy, chile, and Teriyaki sauces.