Teriyaki Glazed Eggplant Slices

Meta Description: Learn how to make the most delicious Teriyaki Glazed Eggplant Slices with this simple and easy recipe. This vegetarian dish is savory, sweet, and perfectly caramelized—a fantastic side or main course.¹ Get the full recipe and pro tips here!

A Weeknight Revelation from an Unexpected Hero

I have to admit, for a long time, eggplant wasn’t on my go-to vegetable list. I always associated it with soggy, oily dishes that felt heavy and lacked flavor. But one evening, while browsing a Japanese cookbook, I stumbled upon a recipe for grilled eggplant with a sweet glaze. It looked so simple, yet so beautiful. I was skeptical, but with a couple of large eggplants sitting on my counter, I decided to give it a shot. I whipped up a quick teriyaki sauce, brushed it over thick slices of eggplant, and threw them in a hot skillet. The result? A complete and total culinary epiphany.

The eggplant, far from being soggy, was tender and rich, and the teriyaki glaze had caramelized into a sticky, savory-sweet crust.² It was an absolute game-changer. This recipe for teriyaki glazed eggplant slices became my new secret weapon for weeknight dinners. It’s proof that a vegetable I once dismissed can be transformed into a show-stopping dish that’s both elegant and incredibly simple to make. It’s a perfect way to convert even the most hesitant eggplant eaters.

What Makes This Recipe So Irresistible?

The secret to this teriyaki eggplant recipe is all about technique and the power of a simple, yet potent, glaze. Eggplant has a wonderful, sponge-like texture that soaks up flavors like a dream.³ When you pan-sear it just right, it becomes creamy and tender on the inside with a beautifully browned exterior. The homemade teriyaki glaze is what truly makes this dish sing. It’s a balance of salty soy sauce, sweet mirin, and a hint of ginger that reduces to a thick, glossy coat, caramelizing the eggplant perfectly.

This dish isn’t just a side; it can easily be the star of your meal. It’s a fantastic vegetarian teriyaki dinner that feels special and satisfying without any meat. The process is quick, the cleanup is minimal, and the flavor payoff is enormous. It’s a healthy, flavorful, and incredibly versatile dish that will have everyone asking for seconds.

✅ Ingredients You’ll Need

Gathering your ingredients is the first step to a delicious meal. This list uses simple, accessible items that come together to create a complex and satisfying flavor profile.

• 2 large eggplants, about 1 1/2 pounds total
• 2 tablespoons vegetable oil or neutral cooking oil, divided
• 1 tablespoon sesame oil
• Sesame seeds, for garnish (optional)⁴
• Sliced green onions or chives, for garnish (optional)⁵

For the Homemade Teriyaki Glaze:

• 1/2 cup soy sauce (use low-sodium if you prefer)
• 1/4 cup mirin (Japanese sweet cooking wine)⁶
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar or maple syrup
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced⁷

Step-by-Step Cooking Instructions

Follow these simple, numbered steps to create a beautiful and flavorful meal.

1. Prepare the Eggplant: Start by slicing the eggplants into 1-inch thick rounds or long, rectangular planks. Place the slices on a few layers of paper towels and sprinkle generously with salt. Let them sit for about 30 minutes. This draws out excess moisture and bitterness, which is key to a tender, non-soggy result. After 30 minutes, use a paper towel to pat the slices completely dry, brushing off any excess salt.
2. Make the Teriyaki Glaze: While the eggplant is salting, prepare the glaze. In a small saucepan, whisk together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, and minced garlic.⁸ Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the sauce has thickened slightly and is glossy.
3. Sear the Eggplant: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, add a single layer of eggplant slices to the pan. Cook for 3-4 minutes per side, until each side is deeply golden brown and tender. You might need to do this in batches. Add the remaining oil as needed.
4. Glaze and Finish: Once all the eggplant slices are seared and tender, return them all to the pan. Drizzle the homemade teriyaki glaze evenly over the eggplant. The sauce will begin to bubble and thicken. Turn the heat to low and toss the slices gently to coat them completely in the sticky, caramelized glaze. This process should only take about 1-2 minutes. Be careful not to let the sauce burn.
5. Garnish and Serve: Remove the pan from the heat.⁹ Arrange the glazed eggplant on a serving platter. Drizzle with a little sesame oil and garnish with a sprinkle of sesame seeds and sliced green onions.¹⁰ Serve immediately.

🌟 Creative Variations & Serving Suggestions

This recipe is fantastic as is, but a great cook knows that a recipe is just a starting point. Here are some ideas to take your teriyaki glazed eggplant to the next level.

• Make it Spicy: For a little extra kick, add a pinch of red pepper flakes or a few drops of sriracha to the teriyaki glaze. The heat will cut through the sweetness for a more dynamic flavor.
• Add a Protein: This dish can easily be turned into a full meal.¹¹ Serve the glazed eggplant over steamed white rice with some seared chicken or shrimp. The teriyaki glaze works beautifully with all kinds of protein.
• Try a Different Cooking Method: While pan-searing is my favorite for a quick weeknight dinner, you can also roast the eggplant. Arrange the slices on a baking sheet, brush with oil, and roast at 400°F (200°C) for 20-25 minutes before glazing. You can also grill the slices for a smoky flavor.
• Make it a Bowl: This dish is perfect for a bowl meal. Serve the glazed eggplant over a bed of quinoa or brown rice, with some blanched broccoli, shredded carrots, and a sprinkle of toasted cashews for a complete, nutritious, and delicious meal.

Common Questions About This Recipe

Even with a simple recipe, questions can pop up. Let’s tackle some of the most common ones about making this delicious dish.

• Why do I need to salt the eggplant? Salting the eggplant is a classic technique that serves two purposes. First, it draws out excess moisture, preventing the eggplant from becoming soggy. Second, it can reduce some of the bitterness, especially in larger eggplants. This step is a game-changer for a perfectly cooked eggplant.
• What if I don’t have mirin? Mirin is a key ingredient for authentic teriyaki flavor.¹² It’s a sweet rice wine that adds a subtle tang. If you don’t have it, you can substitute it with a dry sherry mixed with a pinch of sugar.
• Can I use a different type of eggplant? This recipe works best with a large globe or Italian eggplant. You can use smaller Japanese or Chinese eggplants, but they tend to have a thinner skin and cook faster, so you’ll need to adjust your cooking time. They also don’t require salting beforehand.
• How do I prevent the eggplant from getting too oily? Eggplant is like a sponge and will soak up any oil you put in the pan. The key is to use a high-quality non-stick pan and a moderate amount of oil. Don’t be tempted to add more oil as you cook; if the pan gets dry, just let the natural juices from the eggplant do their work.

Nutritional Information

Here is a general nutritional breakdown for one serving of this delicious teriyaki eggplant recipe.

Note: Nutritional values can vary based on the specific ingredients and portion sizes used.

Eggplant is a fantastic source of fiber and antioxidants. The homemade teriyaki sauce, while containing a bit of sugar and sodium, is still a better choice than a store-bought version and offers a delicious way to enjoy this nutrient-packed vegetable.

A Final Word on a Flavorful Classic

This teriyaki glazed eggplant slices recipe is a perfect example of how a simple vegetable can be elevated to something truly special. It’s a dish that’s both light and satisfying, with a beautiful balance of savory and sweet. It’s proof that you don’t need a lot of complicated ingredients or a lot of time to create a meal that tastes incredible and feels good to eat.

I hope this recipe inspires you to give eggplant a second chance, or if you already love it, to discover a new way to enjoy it. It’s a quick, healthy, and delicious dinner solution that’s perfect for any occasion. It’s a dish that will earn you a standing ovation, whether you’re serving it to your family or just enjoying a quiet meal by yourself.

I’d love to hear how it turns out for you! What’s your favorite way to cook eggplant? Share your thoughts in the comments below!