Tantalizing Teriyaki Eggplant: A Delicious and Nutritious Family Dinner

Hello everyone! It’s Al from Al’s Cooking Blog, and I’ve got an exciting, vibrant dish to share with you today—one that’s perfect for a family dinner on a busy evening. As a dad of four and a home cook with a passion for exploring diverse flavours, I’m always on the lookout for recipes that are both nutritious and mouth-wateringly good. Today, we’re diving into the world of Teriyaki Glazed Eggplant Stir-Fry!

There’s something magical about teriyaki sauce, isn’t there? The balance of sweet, savory, and umami notes can uplift almost any ingredient, and eggplant is no exception. Eggplants can sometimes be a hit or miss with kids, but trust me on this one—covered in this glossy, flavourful sauce, they’ll be asking for seconds.

Why Eggplant?

Eggplants are incredibly versatile and can soak up flavours like a sponge. They’re also packed with nutritional benefits, being a great source of fiber, vitamins, and antioxidants. Plus, they’re low in calories, which is a bonus if you’re looking to enjoy a hearty meal without feeling guilty.

Ingredients

• 2 large eggplants (approx. 500g each)
• 1/4 cup soy sauce (60ml)
• 1/4 cup mirin (60ml)
• 2 tablespoons sake (30ml)
• 2 tablespoons sugar (30g)
• 3 tablespoons vegetable oil (45ml)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (15g)
• 1 tablespoon sesame oil (15ml)
• 2 tablespoons sesame seeds (30g)
• 4 spring onions, chopped
• 200g cooked jasmine rice (optional)

Method

1. Prepare the Sauce: In a small bowl, combine soy sauce, mirin, sake, and sugar. Stir until the sugar is dissolved. Set aside.
2. Prepare the Eggplant: Cut the eggplants into 1-inch cubes. Sprinkle with a little salt and let sit for 15 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
3. Cook the Eggplant: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the eggplant cubes and stir-fry for 5-7 minutes until they are tender and slightly golden. Remove the eggplant from the pan and set aside.
4. Stir-Fry Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red and yellow bell peppers, and the onion. Stir-fry for 3-4 minutes until the vegetables are just tender.
5. Add Aromatics: Add the minced garlic and ginger to the skillet. Stir-fry for an additional 1 minute until fragrant.
6. Combine and Finish: Return the eggplant to the skillet. Pour the prepared sauce over the vegetables and eggplant. Stir well to coat everything in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
7. Add Sesame Oil and Seeds: Drizzle the sesame oil over the dish and sprinkle with sesame seeds. Stir to combine.
8. Serve: Serve the teriyaki eggplant stir-fry hot, garnished with chopped spring onions. Pair with cooked jasmine rice if desired.

Final Thoughts

This Teriyaki Eggplant Stir-Fry is an absolute treat, bringing together beautifully matched flavours and textures. It’s a hit in our household and I’m sure it’ll be the same in yours. Whether it’s for a quick weeknight dinner or a special family meal, this dish is bound to impress.

Don’t forget to let me know how it turns out for you. Leave a comment below or tag me in your culinary creations on social media. Happy cooking, and see you next time!

Warm regards,
Al

Ingredients

– 2 large eggplants (approx. 500g each)
– 1/4 cup soy sauce (60ml)
– 1/4 cup mirin (60ml)
– 2 tablespoons sake (30ml)
– 2 tablespoons sugar (30g)
– 3 tablespoons vegetable oil (45ml)
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon fresh ginger, minced (15g)
– 1 tablespoon sesame oil (15ml)
– 2 tablespoons sesame seeds (30g)
– 4 spring onions, chopped
– 200g cooked jasmine rice (optional)

Method

Method

1. Prepare the Sauce: In a small bowl, combine soy sauce, mirin, sake, and sugar. Stir until the sugar is dissolved. Set aside.

2. Prepare the Eggplant: Cut the eggplants into 1-inch cubes. Sprinkle with a little salt and let sit for 15 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.

3. Cook the Eggplant: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the eggplant cubes and stir-fry for 5-7 minutes until they are tender and slightly golden. Remove the eggplant from the pan and set aside.

4. Stir-Fry Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced red and yellow bell peppers, and the onion. Stir-fry for 3-4 minutes until the vegetables are just tender.

5. Add Aromatics: Add the minced garlic and ginger to the skillet. Stir-fry for an additional 1 minute until fragrant.

6. Combine and Finish: Return the eggplant to the skillet. Pour the prepared sauce over the vegetables and eggplant. Stir well to coat everything in the sauce. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.

7. Add Sesame Oil and Seeds: Drizzle the sesame oil over the dish and sprinkle with sesame seeds. Stir to combine.

8. Serve: Serve the teriyaki eggplant stir-fry hot, garnished with chopped spring onions. Pair with cooked jasmine rice if desired.

Enjoy your delicious and nutritious family dinner!