Aubergine Teriyaki Bowls: A Delicious & Easy Recipe

Aubergine teriyaki bowls are about to become your new weeknight obsession! Imagine tender, melt-in-your-mouth aubergine, glazed in a sweet and savory teriyaki sauce, served over a bed of fluffy rice and topped with your favorite fresh veggies. Sounds delicious, right? This isn’t just a meal; it’s an experience that will tantalize your taste buds and leave you craving more.

Teriyaki, a cooking technique originating in Japan, traditionally involves grilling or broiling meats glazed with soy sauce, mirin, and sugar. While the exact origins are debated, it’s believed to have evolved from earlier Japanese cooking methods. Over time, teriyaki has become a global phenomenon, adapted and reimagined in countless ways. Our aubergine teriyaki bowls are a testament to this culinary evolution, offering a vegetarian twist on a classic favorite.

What makes this dish so irresistible? It’s the perfect balance of flavors and textures. The aubergine, when cooked properly, becomes incredibly soft and absorbs the teriyaki sauce beautifully. The sweetness of the sauce complements the slightly bitter notes of the aubergine, creating a symphony of taste. Plus, it’s incredibly convenient! This recipe is quick and easy to prepare, making it ideal for busy weeknights. Whether you’re a seasoned cook or a kitchen novice, you’ll find this recipe a breeze to follow. Get ready to enjoy a healthy, flavorful, and satisfying meal that will quickly become a staple in your household!

this Recipe

Ingredients:

• For the Aubergine:
• 2 medium aubergines, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• For the Teriyaki Sauce:
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake (optional, can substitute with water)
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• For the Bowls:
• 2 cups cooked rice (brown or white)
• 1 cup steamed broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup chopped spring onions
• 2 tablespoons sesame seeds
• Optional toppings: avocado slices, sriracha mayo

Preparing the Aubergine:

1. Preheat your oven: I like to start by preheating my oven to 400°F (200°C). This ensures the aubergine roasts evenly and gets that lovely caramelized texture.
2. Prepare the aubergine: Now, take your cubed aubergine and place it in a large bowl. Drizzle with the olive oil, making sure all the pieces are coated. This helps them to roast properly and prevents them from drying out.
3. Season generously: Sprinkle the aubergine with garlic powder, ginger powder, and red pepper flakes (if you’re using them – I love a little kick!). Season with salt and pepper to your liking. Don’t be shy with the seasoning; aubergine can be a bit bland on its own.
4. Roast the aubergine: Spread the seasoned aubergine in a single layer on a baking sheet. This is important! If they’re overcrowded, they’ll steam instead of roast. Roast for 20-25 minutes, flipping halfway through, until the aubergine is tender and slightly browned. Keep an eye on them to prevent burning.

Making the Teriyaki Sauce:

1. Combine the sauce ingredients: In a medium saucepan, whisk together the soy sauce, mirin, sake (or water), and brown sugar. Make sure the brown sugar is well dissolved.
2. Prepare the cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. This is your thickening agent, and it’s important to get rid of any lumps.
3. Cook the sauce: Add the grated ginger and minced garlic to the saucepan with the other sauce ingredients. Bring the mixture to a simmer over medium heat.
4. Thicken the sauce: Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly. Continue to cook, whisking, until the sauce thickens to your desired consistency. This usually takes just a minute or two. Remember, it will thicken a bit more as it cools.
5. Taste and adjust: Taste the sauce and adjust the seasoning as needed. If it’s too salty, add a little water. If it’s not sweet enough, add a touch more brown sugar. If you want more ginger or garlic flavor, add a bit more of those.

Assembling the Aubergine Teriyaki Bowls:

1. Prepare your rice: If you haven’t already, cook your rice according to package directions. I personally love brown rice for this recipe, but white rice works just as well.
2. Combine aubergine and sauce: Once the aubergine is roasted and the teriyaki sauce is ready, gently toss the roasted aubergine with the teriyaki sauce. Make sure the aubergine is well coated. You can do this in the saucepan or in a separate bowl.
3. Assemble the bowls: Divide the cooked rice between two bowls. Top with the teriyaki aubergine, steamed broccoli, and shredded carrots.
4. Garnish and serve: Sprinkle with chopped spring onions and sesame seeds. If you’re feeling fancy, add some avocado slices or a drizzle of sriracha mayo. Serve immediately and enjoy!

Tips and Variations:

• Spice it up: If you like a little more heat, add more red pepper flakes to the aubergine or a dash of sriracha to the teriyaki sauce.
• Add protein: Feel free to add other protein sources to your bowl, such as tofu, edamame, or grilled chicken.
• Customize your veggies: Don’t be afraid to swap out the broccoli and carrots for other vegetables you enjoy, such as bell peppers, mushrooms, or snap peas.
• Make it ahead: You can roast the aubergine and make the teriyaki sauce ahead of time. Store them separately in the refrigerator and combine them when you’re ready to assemble the bowls.
• Gluten-free option: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
• Sweetness adjustment: The amount of brown sugar can be adjusted based on your preference. Some people prefer a sweeter teriyaki sauce, while others prefer a more savory one. Start with the recommended amount and add more to taste.
• Garlic and Ginger: Freshly grated ginger and minced garlic are highly recommended for the best flavor in the teriyaki sauce. However, if you’re in a pinch, you can substitute with ginger and garlic powder. Use about 1/2 teaspoon of each.
• Broccoli alternatives: If you’re not a fan of broccoli, you can substitute it with other green vegetables like green beans, asparagus, or even spinach. Just make sure to steam or cook them appropriately.
• Rice variations: While brown or white rice are the most common choices, you can also use quinoa, farro, or even cauliflower rice for a lower-carb option.
• Sesame Oil: A teaspoon of sesame oil added to the teriyaki sauce can enhance the nutty flavor. Add it towards the end of the cooking process.
• Marinating the Aubergine: For a deeper flavor, you can marinate the aubergine in a portion of the teriyaki sauce for about 30 minutes before roasting. This allows the aubergine to absorb more of the sauce’s flavor.
• Pan-frying the Aubergine: If you prefer not to roast the aubergine, you can pan-fry it in a skillet with a little oil until it’s tender and browned. Then, toss it with the teriyaki sauce.
• Adding a Fried Egg: A fried egg on top of the bowl adds extra protein and richness. The runny yolk mixes beautifully with the teriyaki sauce and rice.
• Using Honey instead of Brown Sugar: If you don’t have brown sugar, you can use honey as a substitute. Start with 1 tablespoon and add more to taste. Honey will give the sauce a slightly different flavor profile.
• Adding Pineapple: For a tropical twist, add some grilled or pan-fried pineapple chunks to the bowl. The sweetness and acidity of the pineapple complement the teriyaki sauce perfectly.
• Toasting Sesame Seeds: Toasting the sesame seeds before sprinkling them on the bowl enhances their flavor and aroma. You can toast them in a dry skillet over medium heat for a few minutes, until they’re lightly golden.

Conclusion:

This Aubergine Teriyaki Bowl recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the satisfyingly tender aubergine, perfectly caramelized in that sweet and savory teriyaki glaze, to the vibrant and fresh toppings, every bite is a delightful experience. I truly believe this is a must-try recipe for anyone looking to add a little excitement to their vegetarian or vegan meals. It’s quick, easy, and packed with nutrients, making it a win-win for both your taste buds and your well-being.

But what truly sets this recipe apart is its versatility. While I’ve outlined my favorite way to enjoy these bowls, the possibilities are truly endless! Feel free to experiment with different grains. Quinoa or brown rice would be fantastic alternatives to white rice, adding a nutty flavor and extra fiber. For a low-carb option, try serving the aubergine teriyaki over cauliflower rice or even a bed of crisp lettuce.

And don’t be afraid to play around with the toppings! Edamame adds a boost of protein and a satisfying crunch, while shredded carrots provide a touch of sweetness and vibrant color. If you’re feeling adventurous, try adding some pickled ginger for a tangy kick or a sprinkle of toasted sesame seeds for added texture and nutty flavor. A drizzle of sriracha mayo can also elevate the dish with a creamy, spicy element.

Serving Suggestions:

* For a complete meal, serve with a side of steamed broccoli or a simple green salad.
* Pack it for lunch! The aubergine teriyaki holds up well and is just as delicious cold.
* Impress your friends and family by serving these bowls at your next gathering. They’re sure to be a crowd-pleaser!

Variations:

* Add some protein! Tofu or tempeh can be easily incorporated into the recipe. Simply pan-fry or bake them until golden brown and toss them in the teriyaki sauce along with the aubergine.
* Make it spicy! Add a pinch of red pepper flakes to the teriyaki sauce or drizzle with sriracha for an extra kick.
* Use different vegetables! Bell peppers, zucchini, or mushrooms would all be delicious additions to this dish.

I’m so excited for you to try this recipe and discover your own favorite variations. I poured my heart into creating a dish that is both delicious and easy to make, and I truly believe you’ll love it as much as I do. The key to a truly great aubergine teriyaki bowl is in the quality of the aubergine and the balance of flavors in the teriyaki sauce. Don’t be afraid to adjust the sweetness or saltiness to your liking.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create a culinary masterpiece! I can’t wait to hear what you think. Please, leave a comment below and let me know how your Aubergine Teriyaki Bowls turned out. Did you make any substitutions or additions? What were your favorite toppings? Share your photos on social media and tag me so I can see your creations! I’m always looking for new inspiration and ideas, and I love hearing from my readers. Happy cooking!