Seared Japanese Eggplant and Cherry Tomatoes with Teriyaki Glaze

These tender Japanese eggplants with homemade teriyaki glaze will melt in your mouth. Add the eggplant and glaze to warm rice and you have a quick weeknight meal.

Slideshow: Eggplant Recipes
  • Total Time:
  • Servings: 4

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Ingredients

  • 1 pound Japanese eggplant
  • 2 tablespoons soy sauce
  • 2 tablespoons sake or dry vermouth
  • 2 tablespoons brown sugar
  • 2 teaspoons rice vinegar
  • 1 tablespoon minced or grated ginger
  • 3 tablespoons vegetable oil
  • 1 cup quartered cherry tomatoes

How to make this recipe

  1. Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices. Set aside.
  2. In a small saucepan add the soy sauce, sake, brown sugar, rice vinegar, and ginger. Heat and stir until the brown sugar is dissolved. Remove from heat and set aside.
  3. Heat a large skillet over medium-high heat. Add the oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
  4. Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.
Contributed By Photo © Todd Porter & Diane Cu Published November 2014





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