Simple Soyaki Eggplant
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This Simple Soyaki Eggplant is made with minimal ingredients, but packs tons of flavor! Serve with rice for a quick weeknight dinner.
This Simple Soyaki Eggplant is a quick and delicious way to eat your veggies. Eggplant is marinated in Soyaki sauce before being pan-fried. Served over rice – this is a better than takeout recipe.
Step One: Marinate the Eggplant
The great part about marinating eggplant is that it soaks up all of the flavors of the soyaki sauce. Which means once it is cooked that it will have those tasty umami flavors from the inside out.
Add the cubed eggplant and the soyaki sauce to a mixing bowl and toss to coat. Place in the fridge to marinate for at least an hour – tossing every 15 minutes.
TIP: Soyaki sauce can be subbed with teriyaki sauce. It isn’t exactly the same, but will still give you a great flavor!
Step Two: Pan Fry the Veggies
Once the eggplant is nice and marinated, it is time to cook it up. And because we can never have too many veggies, we’re adding a couple more to the mix.
Heat some sesame oil in a skillet over medium heat. Add sliced onion, garlic, ginger and the eggplant – reserving the marinade in the mixing bowl. Allow to cook for a few minutes, or until the liquid in the pan is absorbed and the eggplant starts to brown.
Meanwhile, add the corn starch to the reserved marinade and mix until dissolved.
Toss the veggies, add some chopped green onion and pour in the reserved marinade/corn starch mix. Toss until the sauce is thickened.
Step Three: Serve
And now it is time to eat! I like to serve this eggplant over hot rice topped with sesame seeds. This is best served right away while the eggplant still has its crispy bits.
This eggplant is incredibly easy and super tasty! You will want to add this to your takeout at home menu each week!
Need more recipe inspo? Check these out:
Simple Soyaki Eggplant
Ingredients
- 1 medium eggplant cubed
- 1/3-1/2 cup soyaki sauce see notes
- 2 tablespoons sesame oil
- 1 small yellow onion sliced
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon corn starch
- 5 green onions cut in 1" pieces
- cooked rice, sesame seeds for serving
Equipment
Instructions
- Add the cubed eggplant and the soyaki sauce to a mixing bowl and toss to coat. Place in the fridge to marinate for at least an hour – tossing every 15 minutes.
- After it is done marinating, heat the sesame oil in a skillet over medium heat. Add the onion, garlic, ginger and eggplant – reserving the marinade in the mixing bowl. Allow to cook for a few minutes, or until the liquid in the pan is absorbed and the eggplant starts to brown.
- Meanwhile, add the corn starch to the reserved marinade and mix until dissolved.
- Toss the veggies, add the green onion and pour in the reserved marinade/corn starch mix. Toss until the sauce is thickened.
- Serve the eggplant over rice and top with sesame seeds.
Video
Notes
- Soyaki sauce can be subbed with Teriyaki sauce – look for one with sesame seeds in it for the most similar to soyaki. Start with 1/3 cup of sauce and add more if needed – this will depend on the size of your eggplant. The eggplant will absorb the sauce as it sits in the fridge and will also express water.
- The nutrition info doesn’t include the rice.
