Sweet & Sour Eggplant Teriyaki (Vegan, No Deep-Frying)
Eggplant drinks up oil, which is why the best versions are usually deep-fried. This one gets there on a skillet instead: a light dusting of potato starch and slow cooking over medium-low heat give the slices a delicate crust and a melting, almost custardy center.
The glaze is teriyaki with a twist — soy sauce and mirin brightened with a spoonful of vinegar — so it clings, shines and stays tangy rather than heavy. Serve it as a side, or pile it over rice for a simple bowl.
Ingredients
- Long eggplantsJapanese or Chinese eggplant2
- Potato starch (katakuriko)or cornstarch1 Tbsp
- Oil2 Tbsp
Sweet & sour sauce
- Sakesee substitutions1 Tbsp
- Vinegar1 Tbsp
- Mirin2 Tbsp
- Soy sauceuse tamari for gluten-free2 Tbsp
- Kombu tsuyu (3x concentrate)check the label; see substitutions1 tsp
Toppings
- Sesame seeds, chili flakes, etc.to taste
Nutrition
per serving🛒 Ingredient notes & substitutions
Long eggplants: Japanese or Chinese eggplants are sold at Asian groceries and many US supermarkets. A regular globe eggplant works too — cut it into similar-thickness half-moons.
Kombu tsuyu: Many tsuyu (noodle sauce concentrates) contain bonito, so check the label for a kombu-only one. Or use a pinch of kombu tea powder or vegan dashi powder instead.
Sake: Dry white wine, or simply water.
Mirin: Japan's sweet rice wine, in the Asian aisle of most US supermarkets.
Instructions
Slice the eggplants about 1/4 inch (5–8 mm) thick and dust them with the potato starch. A thin, even coating is all you need — don't let it clump.
Heat the oil in a skillet and cook the eggplant over medium-low heat. Leave the slices alone — moving them makes the coating peel off or stick — and give each side about 5 minutes to cook through slowly.
While the eggplant cooks, stir the sauce ingredients together.
Once the eggplant is soft, turn the heat to low and pour the sauce over everything. Simmer, turning the slices so they don't scorch, until glazed. Finish with your favorite toppings.
Tips
The eggplant doesn't need to be soaked or salted first. If yours is homegrown or tastes bitter, soak the slices briefly in water and pat them completely dry before dusting with starch.
Low heat and patience are the whole trick: about 5 minutes per side lets the starch crisp while the inside turns creamy, so it eats like fried eggplant with only 2 tablespoons of oil.