Japanese-style teriyaki baked eggplant with sesame seeds

For a vegetarian dinner that doesn't skimp on flavour, you can't go past this teriyaki baked eggplant recipe. Serve this tender, caramelised eggplant as part of a delicious Japanese-inspired family meal

By Sophie Gray
  • 35 mins cooking
  • Serves 4
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Baked eggplant
  • 2 eggplants
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds, toasted
  • spring onion, to decorate (optional)
Teriyaki marinade
  • 1/4 cup soy sauce
  • 1/4 cup shin mirin
  • 2 tablespoon brown sugar
  • 2 clove garlic, crushed
  • 1 teaspoon grated ginger


Baked eggplant
  • 1
    Preheat oven to 180°C and line a tray with baking paper.
  • 2
    Make teriyaki marinade (see below).
  • 3
    Slice the eggplants in half, lengthways, then score the flesh in a diagonal pattern, taking care not to slice through the skin.
  • 4
    Brush all over with sesame oil and cook, skin-side down, in a frying pan for 2-3 minutes until the bottoms flatten and the incisions begin to open. Turn over and cook cut-side down for around 2 minutes until lightly browned. Transfer to prepared tray.
  • 5
    Spoon marinade over the cut sides of the eggplant until it runs into the incisions. Leftover marinade can be refrigerated. Bake for 20-25 minutes until tender and caramelised. Scatter with toasted sesame seeds and sliced spring onion, if desired.
Teriyaki marinade
  • 6
    Combine all the ingredients in a small saucepan and simmer for 3-4 minutes, until slightly reduced.


  • Precooking the eggplant halves in the frying pan creates flat bottoms, which prevent them from tipping over in the oven and spilling the marinade out. PER SERVE Energy 324kcal, 1354KJ • Protein 4g • Total Fat 22g • Saturated Fat 5g • Carbohydrate 28g • Sugars 22g • Fibre 1g • Sodium 81mg