Name: Sticky Teriyaki Eggplant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 pounds eggplant (cut into 1-inch pieces); 1/2 teaspoon salt; 2 tablespoons neutral oil; 2 tablespoons cornflour (cornstarch); 1/4 cup soy sauce; 3 tablespoons mirin; 1 tablespoon rice vinegar; 2 garlic cloves (grated); 1 tablespoon fresh ginger (grated); 2 tablespoons brown sugar; 1 teaspoon toasted sesame oil; 1/2 cup water; 1 tablespoon cornstarch mixed with 2 tablespoons cold water

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This sticky teriyaki eggplant is crisp-edged, silky in the middle and coated in a glossy homemade glaze that actually clings. It's on the table in 30 minutes and so much better than takeout!

For more delicious alternatives to takeout, try my sticky lemon tofu and crispy orange tofu next!

Many people are convinced they don't like eggplant and I believe that's because they only ate dishes where it wasn't cooked properly.

Take this recipe for example. Almost every teriyaki eggplant recipe I've come across tells you to marinate the eggplant in the sauce before it gets anywhere near the heat. But that's exactly how you end up with mushy eggplant.

The fix is to do it the other way around: get the eggplant deeply golden and caramelized first, reduce the glaze separately, then bring the two together at the very end. And that's what we're doing here.

Why you'll love this teriyaki eggplant

Crisp edges with a silky, creamy center
The homemade glaze turns glossy and properly sticky
Ready in 30 minutes with pantry staples

close up photo of a Sticky Teriyaki Eggplant

What you'll need

Eggplant - I use large globe eggplants cut into even pieces so every side gets a chance to caramelize.
Neutral oil - something with a high smoke point, like canola or sunflower
Cornstarch - you need some for crisping the eggplant and then for thickening the glaze.
Soy sauce - low-sodium is always a good idea, but feel free to use your favorite.
Mirin - this is Japanese sweet rice wine, and the reason teriyaki has that particular gloss.
Rice vinegar - a little sharpness so the glaze doesn't become too sweet
Garlic and ginger - I grate both rather than chopping them so they melt into the sauce
Brown sugar - helps the glaze reduce to a sticky finish
Toasted sesame oil - for more flavor once the glaze has already simmered

Pro tip

Don't marinate the eggplant; crisp it dry first and fold it through the reduced glaze off the heat for the best texture.

How to make teriyaki eggplant

This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.

Add the eggplant pieces to a large bowl with the salt, oil and cornstarch. Toss until every piece is lightly and evenly coated.

Arrange the eggplant in the air fryer basket in a single layer, working in batches if needed, and cook at 400F (200C) for 15 to 18 minutes.

Meanwhile, whisk the soy sauce, mirin, rice vinegar, garlic, ginger, brown sugar, sesame oil and water together in a large pan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1 to 2 minutes.

adding cornstarch to a Sticky Teriyaki Eggplant

Remove the pan from the heat and add the cooked eggplant. Fold gently until every piece is coated in the glaze.

Substitutions and variations

If you don't have any mirin, use an extra tablespoon of rice vinegar and an extra tablespoon of brown sugar.
Stir in some crispy tofu at the end to add some protein.
To make this eggplant teriyaki spicy, add a pinch of red pepper flakes or a drizzle of sriracha in the glaze.

Helpful tips

Cut the pieces to roughly the same size so they finish cooking at the same time. Uneven chunks mean some pieces are crisp while others are still raw in the middle.
Reduce the glaze until it genuinely coats a spoon before the eggplant goes in.
For more tips about frying, have a look at my complete air fryer eggplant method.

What to serve with teriyaki eggplant

Steamed jasmine or short-grain rice, which is how I serve it most often
My easy vegan garlic noodles for something a bit more substantial
Edamame, either folded through or on the side

Leftovers and storage

Store in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet over medium heat, or in short bursts in the microwave. The eggplant softens further on reheating, so this one is genuinely best fresh.
I don't recommend freezing it. Eggplant turns mushy and watery once it's thawed.