If you think you hate aubergine, think again–this Teriyaki Aubergine might just convert you. Aubergine is one of those ingredients people either love or hate. More often than not, the dislike comes down to poor preparation. Undercooked aubergine is tough, chewy and squeaky—a far cry from the soft, velvety texture it can achieve when handled properly. That’s where this Teriyaki Aubergine recipe comes in. By roasting aubergine plain and finishing it with a rich teriyaki glaze, you unlock its full potential. It’s simple, satisfying and might just convert the most ardent aubergine sceptic.
Table of Contents
- Teriyaki Aubergine: Ingredient Breakdown
- No Oil, No Seasoning: The Benefit of Roasting Aubergines Plain
- Crafting the Perfect Teriyaki Sauce
- Fun Fact: Dark Soy Sauce is Less Salty Than Light Soy Sauce
- How to Serve Teriyaki Aubergine
- Final Thoughts
- Love this Teriyaki Aubergine? Here Are More Aubergine Recipes You Might Like!
Teriyaki Aubergine: Ingredient Breakdown
- Aubergines: The perfect canvas for absorbing flavours, aubergines transform from bland to brilliant when cooked correctly.
- Dark Soy Sauce: Adds depth and umami to the glaze, while its darker colour gives the sauce a beautiful glossy finish.
- Mirin: Sweet and tangy, mirin balances the saltiness of the soy sauce and creates a silky texture for the glaze.
- Sugar: A little sugar rounds out the flavours, enhancing both the savouriness and the sweetness of the sauce.
- Chilli Oil (optional): For those who like a bit of heat, a drizzle of chilli oil adds complexity and a gentle kick.
No Oil, No Seasoning: The Benefit of Roasting Aubergines Plain
Roasting aubergines without oil or seasoning might sound counterintuitive but it’s a game-changer. When you roast them plain, the high heat draws out excess moisture, concentrating their flavour and creating a soft, silky texture inside with caramelised edges outside. Adding oil too early can lead to soggy, greasy results, as aubergine absorbs oil like a sponge.
This method also ensures the aubergine chunks cook evenly, achieving that perfect Teriyaki Aubergine bite every time. Trust the process—even without salt, the aubergines develop a natural sweetness as they roast. Once they’re tossed in the teriyaki glaze, they soak it up beautifully without feeling heavy.
Crafting the Perfect Teriyaki Sauce
The teriyaki sauce in this Teriyaki Aubergine recipe is a masterclass in balance. It’s made with just three pantry ingredients: dark soy sauce, mirin and sugar. Each component plays a crucial role. The soy sauce provides savoury depth, the mirin adds sweetness and acidity, and the sugar ties everything together while encouraging a light caramelisation.
The key to crafting the perfect sauce lies in simmering it briefly. A minute or two over medium heat is all you need to thicken the glaze just enough for it to coat the aubergine without turning sticky or overly sweet. This quick process ensures the sauce remains fresh and vibrant, enhancing the aubergine rather than overpowering it.
Fun Fact: Dark Soy Sauce is Less Salty Than Light Soy Sauce
It’s a common misconception that dark soy sauce is saltier than its lighter counterpart. In reality, light soy sauce contains more sodium and has a sharper flavour profile. Dark soy sauce, on the other hand, is slightly thicker and sweeter, making it ideal for dishes like Teriyaki Aubergine where you want a rich, balanced glaze. Its deeper colour also gives the dish a glossy, appetising finish—perfect for coating those roasted aubergine chunks.
How to Serve Teriyaki Aubergine
This Teriyaki Aubergine is incredibly versatile. For a quick and satisfying meal, pair it with steamed rice, which absorbs the extra sauce and makes every bite deeply flavourful. A handful of steamed edamame or a light cucumber salad adds freshness and balance to the plate.
If you’re feeling indulgent, top it with a fried egg. The creamy yolk mingles with the teriyaki glaze, adding richness to every bite. Alternatively, serve it as part of a larger spread—it works wonderfully alongside sesame noodles, stir-fried greens or crispy tofu.
For a final flourish, drizzle a little chilli oil over the aubergine before serving. The heat cuts through the sweetness of the glaze, creating a beautifully layered flavour profile. Whether you’re serving it as a side or a main, this dish is guaranteed to impress.
Final Thoughts
This Teriyaki Aubergine is proof that simple techniques can yield extraordinary results. By roasting the aubergine plain and finishing it with a quick homemade sauce, you let each ingredient shine. The result is a dish that feels indulgent yet accessible, perfect for weeknight dinners or as part of a more elaborate spread.
This recipe isn’t just about cooking aubergine—it’s about showcasing its potential. If you’ve been on the fence about aubergine, give this method a try. You might just find yourself adding it to your regular rotation. And for those who already love aubergine, this dish is an easy way to elevate it even further.
Love this Teriyaki Aubergine? Here Are More Aubergine Recipes You Might Like!
If you love this Teriyaki Aubergine recipe and are looking for some more aubergine recipe inspo, why not try one of these recipes?
- Miso Aubergine: Juicy, succulent aubergines, slathered with a rich and savoury miso glaze, then roasted until caramelised.
- Chilli Tahini Aubergine: Roasting the aubergine whole gives you with the juiciest, creamiest flesh, which you then drown in the most delicious chilli-spiked tahini sauce.
- Sticky Harissa Aubergine: Chunky roasted aubergines, tossed in a sticky harissa glaze, with whipped tahini and garlicky yoghurt.
- Crispy Aubergine Puttanesca: Crispy breaded aubergine, served over a chunky puttanesca sauce made from tomatoes, olives, capers and anchovies.
- Smoky Aubergine and Red Pepper Dip (Kyopolou): A smoky, creamy dip made from roasted aubergines and red peppers, perfect for dipping or spreading on bread.
- Crispy Aubergine Parmigiana: A meat-free twist on chicken parm, featuring crispy breaded aubergines served over a homemade spicy tomato sauce – delicious!
Teriyaki Aubergine (Teriyaki Eggplant)
If you think you hate aubergine, think again–this teriyaki aubergine will convert you. Aubergine often gets a bad rap, but I think it’s because people aren’t cooking it properly. In my opinion, aubergine shines when it’s cooked for longer than you’d think. Undercooked aubergine is tough and rubbery, and it creates an unpleasant squeaky texture when you chew it. But give it 35 to 40 minutes in the oven and it transforms into something soft, squishy and irresistibly juicy. As counterintuitive as it sounds, the key here is to roast the aubergine plain—no oil, no seasoning—before tossing it in the simple, 3-ingredient teriyaki sauce. The result is absolutely delicious!
- Prep Time: 5 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 2 large aubergines
- 2 tbsp dark soy sauce (or low sodium soy sauce)
- 2 tbsp mirin
- 2 tsp sugar
- chilli oil, to serve (optional)
Instructions
- Heat your oven to 220°C / fan 200°C. Line a large baking tray with greaseproof paper.
- Cut the aubergines into large 3 to 4 cm chunks, then spread them in a single layer on the prepared baking tray, without any oil or salt (please trust the process!). Roast for 35 to 40 minutes, or until soft on the inside and browned on the outside.
- In a large frying pan or sauté pan, combine the dark soy sauce, mirin and sugar. Simmer over medium-high heat for 1 to 2 minutes, or until slightly thickened.
- Add the roasted aubergine chunks and toss to coat. Cook, tossing frequently, for 1 minute. Serve immediately. I like to pair my teriyaki aubergine with steamed rice (perfect for soaking up that extra sauce), edamame and a fried egg.
