Eggplant Aubergine Teriyaki Recipes

STICKY TERIYAKI AUBERGINE

Sticky teriyaki aubergine image

Provided by Jamie Oliver

Categories Cheap & cheerful Vegetables Romantic meals Dinner for two Cheap & cheerful

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

1 large aubergine, (400g)
4 spring onions
1 fresh red or yellow chilli
20 g unsalted peanuts
2 tablespoons teriyaki sauce

Steps:

Put a 26cm non-stick frying pan on a high heat and pour in 250ml of water.
Halve the aubergine lengthways, quickly slash the flesh side of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.
Cover and cook for 10 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
Deseed the chilli and finely slice lengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
When the aubergine starts to sizzle, add 1 tablespoon of olive oil, the white spring onion and the peanuts to the pan, stirring regularly.
After 2 minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
Turn the aubergine, jiggle the pan and let it get sticky for a few minutes, then dish up, sprinkled with the drained green spring onion and chilli.

Nutrition Facts : Calories 181 calories, Fat 12 g fat, SaturatedFat 2 g saturated fat, Protein 5.2 g protein, Carbohydrate 13.3 g carbohydrate, Sugar 11.1 g sugar, Sodium 1.4 g salt, Fiber 4 g fibre

SUSAN'S JAPANESE EGGPLANT (AUBERGINE) TERIYAKI

Susan's Japanese Eggplant (Aubergine) Teriyaki image

Susan was one of my room-mates (and friends) in law school in Los Angeles. She is South African but grew up in LA and she gave me this recipe. This is a very pretty purple dish. I made this for my family and they would have preferred it without the sugar.

Provided by Oolala

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb Japanese eggplant, about 4-6
vegetable oil, to saute
2 -3 drops sesame oil, few drops
1/4 cup soy sauce
1/4 cup sake, can use sauterne, can use mirin
1/4 cup sugar
1 tablespoon gingerroot, grated
toasted sesame seeds

Steps:

Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
Remove from heat.
Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
Before serving, sprinkle with sesame seeds.
Serve warm or at room temperature.

Nutrition Facts : Calories 82.2, Fat 1.4, SaturatedFat 0.2, Sodium 672.2, Carbohydrate 14, Fiber 2.7, Sugar 10.3, Protein 2.1

TERIYAKI SESAME EGGPLANT (AUBERGINE) STIR FRY

Teriyaki Sesame Eggplant (Aubergine) Stir Fry image

This I created with my favorite vegetables. I place on top of white rice. It's all gone in a flash. Even kids love it.

Provided by DragonShoes

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant
1/2 cup onion, largely chopped
2 garlic cloves, minced
1 medium zucchini, chopped
1 cup chopped fresh green beans
1 cup fresh mushrooms, sliced
1 1/2 tablespoons toasted sesame seeds
3 tablespoons teriyaki sauce
1 -2 tablespoon soy sauce
2 tablespoons olive oil
1 dash red pepper flakes (optional)
1 dash salt
1 dash pepper, to taste if desired

Steps:

Heat olive oil in large pan and add all the vegetables.
Stir fry until tender but still slightly firm.
Add teriyaki and soy sauce and stir to blend.
Season with salt and pepper to taste if needed.
serve hot with white steamed rice.

Nutrition Facts : Calories 167.5, Fat 9.8, SaturatedFat 1.4, Sodium 819.3, Carbohydrate 18.3, Fiber 7.4, Sugar 7.5, Protein 5.5

EGGPLANT (AUBERGINE) TERIYAKI

Eggplant (Aubergine) Teriyaki image

Make and share this Eggplant (Aubergine) Teriyaki recipe from Food.com.

Provided by TheBostonBean

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 medium eggplant
salt
marinade
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon fine chopped ginger
2 garlic cloves, fine chopped

Steps:

Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
Sprinkle with salt to drain out extra water, about 20 minutes.
Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.

Nutrition Facts : Calories 143.6, Fat 8.2, SaturatedFat 1.1, Sodium 1011.3, Carbohydrate 16.3, Fiber 4.9, Sugar 10.2, Protein 3.4

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