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Teriyaki Eggplant

Recipe by: Eileen M., Featured on Chef AJ Live on 4-16-24


  • 2 medium Asian eggplants (see notes) 
  • Mushrooms- 8 to 12 ounces. Shiitake, Oyster, white, Cremini or a combination
  • T. minced ginger 
  • 1 T. sesame oil- optional 
  • 1/3 cup Teriyaki Balsamic
  • 1/3 cup water 

To garnish: 

  • Sesame seeds- 2 teaspoons 
  • Seaweed snack or nori- see notes
  • Additional Teriyaki Balsamic to taste
  • Cooked rice to serve 


  1. Roughly chop the eggplant and mushrooms into bite sized pieces. Asian eggplant have tender skin and do not need to be peeled. The more common eggplant generally have thicker skin and most people would prefer the skin removed. 
  2. Heat up a sauté pan to medium heat. Then add sesame oil if using. (A dry sauté will work as well but the oil adds a pleasant, distinct taste.) 
  3. Sauté the eggplant for 4-5 minutes 
  4. Add the mushrooms and ginger and sauté for another 2 minutes 
  5. Add the Teriyaki balsamic and water. Give a good stir. Cover, reduce heat to medium low and cook 10 minutes. 
  6. Plate and garnish with sesame seeds and chopped seaweed. Serve with a side of rice and enjoy! 


  • Compared to conventional eggplants, Asian eggplants are longer, thinner and nearly seedless. They have a tender skin and are slightly sweet. They are preferred in this recipe but a conventional eggplant could be used.
  • Roasted seaweed snacks are now available at most grocery stores. Often available as single serving for less than $1. 
  • Shiitake mushrooms give a nice chewy texture to this dish any type, or a variety will work. 
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