This vegan eggplant teriyaki recipe is a quick, easy, and delicious dinner, inspired by Japanese cuisine and served with edamame and jasmine rice! Plus, you’ll learn how to make teriyaki sauce from scratch with this 30-minute dish.
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Ah, welcome to August…when summer produce is in full swing! If you have a few eggplants to use up, this simple, but incredibly flavorful, vegan eggplant recipe is for you!
If you read my recent post on my Roasted Eggplant and Red Pepper Dip, then you know that I was historically not the biggest eggplant (aka aubergine) fan. But that dip, plus this eggplant teriyaki dish, really changed my opinion.
The eggplant in this recipe is perfectly tender, almost silky, and coated with a sticky homemade teriyaki sauce. It’s then served over fluffy jasmine rice and mixed with edamame and scallions for a punch of protein and extra flavor. Woah. Yum. Yes.
The addition of rice and edamame also makes this eggplant stir fry a complete meal! Eggplant serves as a non-starchy veggie, while the rice provides carbs, and the edamame contributes protein. Who knew balanced eating could taste so good? [Well, I did!!! And hopefully those of you who regularly read the blog did too ;-)!]
How to Make Eggplant Teriyaki
- To start, prepare the edamame and rice according to package instructions.
- Dice the eggplant into cubes. Heat some olive oil in a large skillet, add the eggplant, and cook down until tender.
- While that’s cooking, prepare the homemade vegan teriyaki sauce. Combine water, soy sauce, rice vinegar, garlic, ground ginger, and maple syrup in a small saucepan. Let it come to a gentle simmer over medium heat. Add a slurry (made from corn starch and water), and stir continuously until the sauce thickens.
- Pour the sauce into the skillet with the eggplant, add the edamame, stir, and cook for a minute or two. Turn off heat, and serve the eggplant over rice. The end!
This recipe makes enough for three people and tastes great reheated too, so if you’re only cooking for one or two, you can eat the leftovers for lunch throughout the week! I like to sprinkle my eggplant teriyaki with sliced scallions and toasted sesame seeds before eating, but that’s up to you if you want to do the same.
Expert Tips
- Use a large skillet to cook the eggplant. It will be exceptionally full at first, but the eggplant will cook down over time.
- You can make the teriyaki sauce up to a few days in advance. Store in an airtight container in the fridge and stir well before adding to the recipe. To make the sauce gluten free, sub tamari for soy sauce.
- To save time, use the frozen, microwaveable jasmine rice packets from Trader Joe’s. If you don’t shop there, you can also make the rice in advance.
- When making the slurry for the teriyaki sauce, be sure to use cold water so that you don’t get lumps and so that the slurry doesn’t thicken on its own before you add it to the sauce.
Similar Recipes
If you like this eggplant teriyaki, you should check out the Turnip Stir Fry with White Beans, Baby Portobello Mushroom Stir Fry, and Vegetarian Spaghetti Squash Ramen.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Vegan Eggplant Teriyaki
Ingredients
For the stir fry
- 1 tbsp olive oil
- 2 eggplants – trimmed and diced into cubes
- 1 cup edamame – cooked
- 1.5 cups jasmine rice – cooked
- 2 scallions – thinly sliced, for serving
- Sesame seeds – for serving, optional
For the teriyaki sauce
- 1 tbsp corn starch
- 1/4 cup water
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp ground ginger
- 2 cloves garlic – minced
Instructions
- Prepare the edamame and rice according to package instructions if you did not prepare them in advance.
- Heat olive oil in a large skillet over medium high heat. Add the eggplant and cook until tender and cooked down, stirring occasionally, about 10 minutes.
- While the eggplant is cooking, whisk together the tablespoon of corn starch with a tablespoon of cold water to make a slurry. Combine the water, soy sauce, rice vinegar, maple syrup, ginger, and garlic in a small saucepan. Bring it to a gentle simmer over medium heat, then add the slurry. Stir continuously until the sauce thickens, about 30 to 60 seconds. Remove from heat once it is thick.
- Pour the sauce into the skillet with the eggplant and add the cooked edamame. Stir well and cook for another minute or two until everything is warmed through. Remove from heat.
- Serve over warm rice, topped with scallions and sesame seeds as desired.
Notes
- To save time, prep the edamame and rice in advance or use the Trader Joe’s frozen, microwaveable jasmine rice packets.
- You can also make the teriyaki sauce up to a few days in advance. Store in an airtight container in the fridge and stir well before adding to the dish.
- Store leftovers in an airtight container for 3 to 4 days in the fridge. Reheat in the microwave on high for 1 to 2 minutes.
- To make this gluten free, sub tamari for soy sauce.
Nutrition
Have a happy and healthy week! – Lizzie
