Teriyaki aubergine with rice

Table of contents

Teriyaki Aubergine with Rice

Experience the delightful fusion of sweet and savory with this Teriyaki Aubergine with Rice recipe. The tender aubergine absorbs the rich teriyaki sauce, creating a dish that’s both flavorful and satisfying. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to impress with its simplicity and depth of flavor.

Serving Size and Yield

This recipe serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

2 medium aubergines, cut into 1-inch cubes
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch mixed with 2 tablespoons water
2 cups cooked jasmine rice
2 green onions, sliced
Sesame seeds for garnish

Instructions

Prepare the aubergines by cutting them into 1-inch cubes. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the aubergine cubes and sauté for about 10 minutes, or until they are golden and tender.
Mix the soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small bowl to create the teriyaki sauce.
Pour the teriyaki sauce over the aubergines in the pan. Stir well to coat the aubergines evenly.
Add the cornstarch mixture to the pan and stir continuously until the sauce thickens, about 2-3 minutes.
Serve the teriyaki aubergine over cooked jasmine rice. Garnish with sliced green onions and sesame seeds.

Additional Notes

For a spicier version, add a pinch of red pepper flakes to the teriyaki sauce. You can substitute maple syrup for honey to make the dish vegan. For added protein, consider adding tofu or chickpeas.