Teriyaki Eggplant & Rice

Be the first to review

Sometimes eggplant just wants to shine as the main act of dinnertime!

Camille C.
Camille C.

6 minutes

Prep time

15 minutes

Cook time

557 cal.

Per serving


Stovetop, Pot (small), Frying pan



Step 1

Wash & trim the eggplant. Cut it into large chunks. (If you like, you can season the eggplant generously with salt & leave it in a colander to sweat for an hour. Be sure to rinse & pat it dry before cooking!)

Rice (white, long-grain)

Step 2

Cook the rice according to the package instructions.


Step 3

Heat a drizzle of oil in a pan over medium-high heat. Add minced or grated garlic.


Step 4

Add the eggplant. Season with salt & pepper. Cook, stirring for 3 min.

Step 5

Add a splash of water to the pan & stir. Reduce the heat to low. Cover & let cook for 7-10 min, or until the eggplant is fork-tender. Stir occasionally, adding another splash of water if needed.

Step 6

Fluff the rice.

Sesame seeds
Teriyaki sauce

Step 7

Add the teriyaki sauce & sesame seeds to the eggplant. Stir to combine.

Cilantro (fresh)
Sesame seeds
Teriyaki sauce

Step 8

Serve the eggplant & sauce over a bed of fluffy rice. Garnish with cilantro, more sesame seeds & an extra drizzle of teriyaki sauce (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy557 cal.
Fat20 g
Carbohydrates80 g
Protein10 g
Fiber8 g

On average, one serving of the recipe "Teriyaki Eggplant & Rice" contains 557 Energy, 20 g of Fat, 80 g of Carbohydrates, 10 g of Protein, 8 g of Fiber.

Any feedback you want to share with us on this recipe?

Teriyaki Eggplant & Rice
Very easy