I had never thought eggplant could be so indulgent until I tried this recipe. The teriyaki glaze, a sticky symphony of sweet and savory—like a jazz melody on a rainy night—transforms humble eggplant into something utterly unforgettable. Sometimes, I even think it tastes better than steak, especially when paired with a side of fluffy jasmine rice.
Steps
- Combine tamari or soy sauce, mirin, agave syrup, sesame oil, minced garlic, and ginger in a large freezer bag or bowl to create the marinade. Mix well to ensure all ingredients are thoroughly combined.
- Slice the tops off the aubergines and cut each aubergine into six long slices. Place the aubergine slices into the marinade, ensuring each slice is evenly coated, and let them marinate in the fridge for at least 30 minutes, ideally up to two hours.
- Preheat your barbecue or grill to a medium setting. Arrange the marinated aubergine slices on the grill, cooking them for 3-4 minutes per side, and brush with leftover marinade regularly to prevent drying out.
- For pan-frying, warm a small amount of oil in a frying or griddle pan over medium heat. Cook the aubergine slices for 2-3 minutes on each side until they become golden brown, adding leftover marinade towards the end for extra flavor and glaze.
- Once the aubergine slices are cooked, serve them hot, brushing them with a final layer of marinade for added taste. Optionally, garnish with toasted sesame seeds and sliced spring onions for a decorative touch.
Ingredients
- 2 aubergines (eggplants)
- 3 tablespoons tamari (or soy sauce if not gluten-free)
- 2 tablespoons mirin
- 2 tablespoons agave syrup or maple syrup
- 2 teaspoons sesame oil
- 2 cloves garlic, minced or finely chopped
- 1 inch piece of ginger, minced or finely chopped
- Toasted sesame seeds, for serving (optional)
- Sliced spring onions, for serving (optional)
Nutritional Values
Calories: 528 kcal | Carbohydrates: 108 g | Protein: 16 g | Fat: 8 g | Saturated Fat: 2 g | Sodium: 3300 mg | Potassium: 2212 mg | Fiber: 28 g | Sugar: 72 g | Vitamin A: 212 IU | Vitamin C: 24 mg | Calcium: 104 mg | Iron: 4 mg
FAQ
- Can I use the teriyaki marinade for other dishes?
- Yes, the teriyaki marinade can be used for other recipes like grilled tofu steaks or with ingredients such as tempeh and mushrooms. It adds a flavorful touch to a variety of dishes.
- Is this teriyaki grilled aubergine recipe gluten-free?
- This recipe can be made gluten-free by using tamari or a gluten-free soy sauce. Always ensure the soy sauce you choose is labeled gluten-free if needed.
- How should I store leftover grilled aubergine?
- Cooked aubergine can be stored in the refrigerator for up to four days. For longer storage, place it in a sealed container or resealable bag and freeze for up to six months.
- What should I do with leftover marinade?
- Leftover marinade can be repurposed as a base for stir-fry sauces or added to soups and stews. It’s a great way to enhance the flavor of other savory dishes.
- How long should I marinate the aubergine for best results?
- For optimal flavor, marinate the aubergine for at least 30 minutes, but ideally for one to two hours. This allows the aubergine to fully absorb the marinade flavors.
Tips
- For the best flavor infusion, marinate the aubergine slices for at least an hour, occasionally turning them to ensure even coating with the marinade.
- If you’re using a grill, aim for medium heat to avoid burning the aubergine. Regularly brush the slices with the marinade during cooking for a delicious glaze.
- If you don’t have agave syrup on hand, you can substitute it with maple syrup or sugar. Ensure the sugar is fully dissolved in the marinade for a smooth consistency.
- To achieve attractive grill marks, place the aubergine slices at a 45-degree angle to the grill bars, and then rotate them 90 degrees after a few minutes before flipping.
Equipment
- Griddle pan or barbecue grill
- Large freezer bags for marinating
- Basting brush for applying marinade