Eggplant Teriyaki

Teriyaki is a Japanese cooking technique used on cooked meat or vegetables, which are then glazed with soy sauce, white rice wine (mirin) and sugar. The end result is a delicious contrast of sweet and savory. 

Today, you get an assortment of ready-made Teriyaki sauce to make this technique easier to redo at home. Here is my simple recipe. Don’t forget to tag me or send me your recreations if you make this. I would love to share!

Serves 2 | 20-25 minutes | 


  • 1 large eggplant sliced into long strips with a minimum 2” width
  • 3 tbsp teriyaki sauce
  • 3 tbsp hoisin sauce
  • 3 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tbsp sesame oil
  • 1/3 cup brown sugar
  • 2 large or 3 medium garlic cloves minced
  • 2 tsp freshly grated ginger or 1/2 tsp ground ginger


  1. Mix all the sauce ingredients
  2. Cover the eggplant in the sauce
  3. Place the oven on a foil covered baking tray and heat at 200 degrees Celsius for 15 mins
  4. Garnish with spring onion
  5. Serve hot!

All recipes and images are copyright and the intellectual property of ‘The Veggie Wifey’, and cannot be altered or redistributed for commercial or other purposes.

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