Teriyaki Eggplant

Gluten-Free Teriyaki Eggplant

Eggplant is one of the more under-utilized vegetables, in my opinion. There are tons of great things to do with eggplant, from the more traditional eggplant Parmesan to more creative eggplant fries and even eggplant hummus. My newest eggplant recipe, Gluten-Free Teriyaki Eggplant, uses just 5 ingredients (not including water, oil, salt, and pepper) and is simple as can be.

This recipe makes for a great vegetarian main dish for the holidays, if you happen to be vegetarian or will have vegetarian guests. It doesn’t take much effort, so throwing in this extra dish specially for your vegetarian guests is a wonderful option!

All of the ingredients for this are naturally gluten-free, with the exception of teriyaki sauce. You’ll always want to double check that you use a gluten-free brand of teriyaki sauce. I used San-J gluten-free teriyaki sauce.

Browse more gluten-free eggplant recipes.

Teriyaki Eggplant Recipe

5 from 1 vote
Teriyaki Eggplant
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Gluten-Free Teriyaki Eggplant

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: Asian
Servings: 2 servings
Calories: 205kcal
Author: Gluten Free & More


  • 1 large eggplant
  • Olive oil
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 1 cup water
  • 4 green onions , sliced (white and green parts separated)
  • 1 Fresno chili pepper , seeded and finely sliced
  • ¼ cup San-J gluten-free teriyaki sauce
  • ¼ cup roasted salted peanuts, chopped


  • Slice the eggplant in half vertically. Slash the flesh side with a few shallow cuts and prick the skin a few times with a fork. Brush with oil and season the flesh with a little salt and pepper.
  • Place eggplant, flesh-side down, in a lidded skillet. Add the water and put over high heat. Cook for 10 minutes or until the water disappears (watch carefully). Once the water has evaporated, add 1 tablespoon of oil to the pan along with the white parts of the green onions and the chili pepper. Add the teriyaki sauce, shake the pan to distribute the sauce, cover the pan, and cook for 2 minutes. Flip the eggplant over every 2 minutes to coat it with the sauce, cooking for another 10 minutes or until the eggplant is tender.
  • Top with the reserved green parts of the green onions and the peanuts.


Nutrition Facts
Gluten-Free Teriyaki Eggplant
Amount Per Serving
Calories 205 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 1473mg61%
Potassium 813mg23%
Carbohydrates 24g8%
Fiber 9g36%
Sugar 14g16%
Protein 10g20%
Vitamin A 367IU7%
Vitamin C 18mg22%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chili Peppers Eggplant Peanuts San-J Teriyaki
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