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20-Minute Sticky Aubergine / Eggplant Teriyaki Rice Bowl

Sticky eggplant / aubergine teriyaki rice bowl garnished with sesame seeds and spring onions, taken from above.
Flavor-packed sticky aubergine (eggplant) with teriyaki sauce. Make this a rice bowl by adding your favorite veggies to pair with the aubergine teriyaki!
Jem @ The Fruity Jem
Cook Time 20 minutes
Total Time 20 minutes
Serving Size 3 servings

Ingredients

  • 1 large aubergine (eggplant) cut into medium chunks (refer to the picture in the post above on how to cut them)
  • 3 Tablespoons corn flour (cornstarch)
  • ¼ teaspoon white pepper (optional)
  • ¼ teaspoon black pepper (optional)
  • 1-2 Tablespoons vegetable oil for spraying the eggplant and sauteeing the optional garlic & ginger
  • 2 cloves garlic minced (optional) or sub with 1/2 teaspoon garlic powder
  • 2.5 cm ginger minced (optional) or sub with 1/2 teaspoon ginger powder
  • 3 Tablespoons light soy sauce
  • 4 Tablespoons water
  • 2 Tablespoons agave syrup or any other liquid sweetener

For Serving

  • 1 cup brown rice uncooked
  • 1 spring onion chopped
  • ½ lime (optional)
  • 1 teaspoon sesame seeds (optional)
  • edamame (optional)
  • carrots (optional)

Instructions

  • Cook the Rice: Start by boiling 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce the heat to simmer. The cooking time varies according to the package instructions.
    1 cup brown rice
  • Prepare the Aubergine: Slice your aubergine into discs, about 1.5 to 2 centimeters thick (about a finger's width). Then with the aubergine discs flat on the cutting board, cut each disc into halves horizontally. Then slice them vertically to make about 6 to 10 pieces per slice (refer to the picture above if this is unclear).
    1 large aubergine (eggplant)
  • Cook the Aubergine: In a large bowl, coat your aubergine pieces in corn starch, white pepper, and black pepper. Then air fry for 15 minutes at 190℃ (375℉), after generously spraying or brushing the aubergine with olive oil.
    You can also pan-fry the aubergine with some oil, or bake them in the oven at 190℃ (375℉) for 30-35 minutes until golden brown. (see notes below)
    3 Tablespoons corn flour (cornstarch), 1/4 teaspoon white pepper, 1/4 teaspoon black pepper, 1-2 Tablespoons vegetable oil
  • (Optional) Saute the Aromatics: While waiting for the aubergine to cook, peel and finely mince your ginger and garlic. Afterwards, heat 1 Tablespoon of vegetable oil on a non-stick frying pan on medium heat. Then sauté the ginger and garlic for about 3 minutes, until they start to turn golden brown.
    If using ginger and garlic powder, skip this step and add them to the next step instead.
    2 cloves garlic, 2.5 cm ginger
  • Add the Teriyaki Sauce: Now add the soy sauce, water, and agave syrup into your non-stick pan (which already contains the ginger and garlic, or a clean pan if you're not using the aromatics). Stir everything together and let it simmer for 4-5 minutes until the sauce bubbles vigorously and starts to reduce.
    3 Tablespoons light soy sauce, 4 Tablespoons water, 2 Tablespoons agave syrup
  • Add the Aubergine: The aubergine should be done by now. Some parts of the aubergine might look white but this is okay since we are gonna coat them in the sauce anyway.
    So add the aubergine pieces to the sauce. Mix well to coat for 30 seconds, then turn the heat off. It might look like there isn't enough sauce, but just continue stirring until every aubergine piece is coated evenly.
    1 large aubergine (eggplant)
  • Serve and Garnish: Serve the sticky aubergine over a bed of brown rice. Top with sliced spring onions, sesame seeds, and a squeeze of fresh lime juice.
    Feel free to add some edamame and carrots if you'd like to make this a complete meal!
    1 spring onion, 1/2 lime, 1 teaspoon sesame seeds, edamame, carrots

Notes

  • If you are baking/pan-frying your aubergine, please wait until your eggplant is almost done before you add the teriyaki sauce. You want to be sure that you don't burn your sauce because you're waiting for your eggplant to cook!
  • For tips and tricks, step-by-step process shots, recipe variations (both regarding ingredients and cooking techniques), serving suggestions, storage instructions, and other info, please read the post above!