EASY TERIYAKI EGGPLANT | HOW TO COOK VEGAN TERIYAKI SAUCE RECIPE | Frey and Maria

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics mirin's sweetness and acidity.

sake

🥗Healthier: dry white wine

💰Cheaper: cooking wine

Dry white wine provides similar flavor with lower cost.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat option.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free alternative.

In a small mixing bowl, combine the soy sauce, rice wine vinegar, maple syrup, water, crushed ginger and cornstarch. Mix it well and set aside.

Cut the medium-sized eggplant into half moons. In a large bowl, transfer the eggplant slices and season with pepper to taste.

Add 1 tbsp. of rice wine vinegar, 2 tbsp. soy sauce and 2 tbsp. of maple syrup. Gently toss to evenly coat the eggplant. Set it aside and marinate for 30 minutes.

Line them in a baking sheet and pour some of the marinade on the eggplant (reserve the remaining marinade and add it later to the sauce). Bake it in the oven for 20 minutes at 200 degrees Celsius or 392 degrees Fahrenheit.

After that, flip the eggplant pieces and bake for another 10 minutes.

Preheat your cast iron skillet and toast 1 tbsp. of sesame seeds for 1-2 minutes (optional).

Pour the sauce mixture and let it simmer for 2 minutes.

Add the baked eggplant into the pan and give it a good stir, making sure that it's all covered up with the sauce.

Transfer in a plate and garnish it with chopped spring onions. Serve and enjoy with steamed rice!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens