Peanut Butter Teriyaki Eggplant
Peanut Butter Teriyaki eggplant
To be honest with you guys, I’m not the biggest fan of eggplants, even though I grew up eating a lot of Baba Ghanoush. But this recipe is so yummy that my opinion has changed on eggplants!
This delicious baked eggplant is fast and straightforward to prepare!
Eggplants are plentiful, affordable, and absolutely delicious when baked. The dark purple skin is a remarkable antioxidant. This antioxidant helps absorb iron in the body, so no need to peel them.
Eggplant is a berry, just like blueberries, watermelon and tomatoes. Therefore it’s a fruit but gastronomically it considered a vegetable.
Ingredients:
- 1 eggplant
- 1/2 cup (150ml) soy sauce
- 1 tbsp rice vinegar
- 1 tsp ginger diced
- 1 tsp vegetable oil
- 3 garlic gloves
- 2 tbsp agave syrup
- 1 tsp miso paste
- 2 tbsp peanut butter
- 2 tbsp water
How to make this recipe?
1. Add salt and let them soak
To make this recipe, start cutting the eggplants in thin pieces lengthwise (check out the picture below). Grab a bowl, add the eggplant pieces and sprinkle salt. Set aside to soak at least 10 minutes to allow the eggplants to draw out the bitterness.
Don’t forget to rinse the salt off, and then dry the eggplant in order to continue with the recipe. I’ve made that mistake before; forgotten to wash the salt off well enough, and I ended up with too much sodium. It did not taste good. Oops!
2. Coat the eggplant with the sauce
3. Bake the Eggplant pieces
Bake the eggplant pieces for 35-40 minutes, flipping it halfway through, or until the eggplant is very soft, and provides almost no resistance to a fork or a butter knife. So start checking after 20 minutes because once you flip it, it doesn’t need a long time to cook. If they’re underdone at that point, you can also turn up the oven to 200C (390F).
Meanwhile, prepare your rice. You can use white or brown rice with sesame and green onions. There you have a delicious meal!
Please enjoy this recipe! I love seeing your comments, creations and remakes, so be sure to tag me on Instagram.
Don’t Over salt your eggplant!
Fair warning again. The correct salt amount is crucial to making this recipe incredible. As mentioned above, it’s not a good taste when over salting. It might be good for popcorn but not for eggplant.
But also don’t under salt your eggplant, because eggplant needs seasoning, and in this recipe I used soy sauce so you don’t need to add salt. Pro-tip: Soy sauce also counts as salt!
Eggplant With Peanut Butter Teriyaki Sauce
Materials
- 1 large sized eggplant
Peanut Butter Sauce
- ½ cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger diced or you can use ginger powder
- 3 cloves garlic
- 2 tbsp agave syrup
- 1 tsp miso paste
- 2 tbsp peanut butter
- 2 tbsp water
Serving
- white or brown rice
- white sesame
- spring onions
- fresh parsley
Instructions
Soaking the Eggplant
- Start cutting the eggplants in thin pieces lengthwise (check out the picture below). Grab a bowl, add the eggplant pieces and sprinkle salt. Set aside to soak at least 10 minutes to allow the eggplants to draw out the bitterness.
- Rinse the eggplant with cold water before patting them dry.
Baking The Eggplant
- Preheat the oven to 190C (375F), and prepare a baking sheet.
- Now mix all the wet ingredients together well, then cut the surface with a deep criss-cross pattern that would help it cook evenly, and coat the eggplant pieces with the sauce.
- Bake the eggplant pieces for 35-40 minutes flipping it halfway through or until the eggplant is very soft and provides almost no resistance to a fork or a butter knife.
- Start on checking after 20 minutes because once you flip it, it doesn't need a long time to cook.
- While the eggplant is cooking, make your rice!
- Serve your eggplant either hot or at room temperature, sprinkle some sesame seeds and spring onions, and ENJOY!!
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
Vegan Artistry
Hello everyone! My name is Luna. I started Vegan Artistry to show you how tasty and creative vegan food can be. I hope I can inspire you, and if you try any of my recipes I would love to hear your feedback! Our journey is just beginning, and I hope you will stay with me along the way!
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