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 

Todd Porter and Diane Cu
November 2014

Gallery

© Todd Porter & Diane Cu

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the eggplant in half lengthwise, and then cut into 1/2-inch slices. Set aside.

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  • 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.

  • 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.

  • Stir in the teriyaki sauce and tomatoes, reduce heat to medium and simmer for 1-2 minutes, or until the tomatoes are tender.

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