Gluten-Free Teriyaki Eggplant
Updated Mar 27, 2026, Published Dec 04, 2020
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Simple & Flavorful Vegan Dish
If you love easy vegetarian dinner ideas that are both gluten‑free and packed with flavor, this Gluten‑Free Teriyaki Eggplant recipe is a must‑try. Tender eggplant halves are cooked in a rich gluten‑free teriyaki sauce with aromatics and crunchy peanuts for texture. This recipe is naturally dairy‑free, vegan, and ideal for those following gluten‑free diets.
Table of Contents
Why You’ll Love This Gluten‑Free Teriyaki Eggplant
Eggplant is one of those magical vegetables that soak up sauces beautifully. Paired with a savory gluten‑free teriyaki glaze, it becomes a satisfying main or side dish that meat‑eaters and vegetarians alike will enjoy. With only a few simple ingredients, this recipe is approachable even for beginner cooks.
Key features:
- Gluten‑free and vegan
- Quick prep and cook time (about 35 minutes)
- Uses whole ingredients with big flavor
- Great for holiday menus or weeknight dinners
Ingredients
- 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 gluten‑free teriyaki sauce — make sure you use a certified gluten‑free brand such as San‑J or similar
- ¼ cup roasted salted peanuts, chopped
Step‑by‑Step Instructions
1. Prepare the Eggplant
Slice the eggplant in half vertically. Score the flesh side with a few shallow diagonal cuts and prick the skin with a fork. Brush with olive oil and season with salt and pepper.
2. Cook the Eggplant
Place the eggplant, flesh‑side down, in a lidded skillet. Add 1 cup of water and place over high heat. Cook until the water evaporates (about 10 minutes), watching carefully so it doesn’t burn.
3. Add Aromatics and Sauce
Once the water has disappeared, add 1 tablespoon of olive oil along with the white parts of the green onions and sliced Fresno chili. Pour in the gluten‑free teriyaki sauce, shake the pan gently to distribute it, then cover and cook for 2 minutes.
4. Glaze and Finish
Flip the eggplant the next 10 minutes, turning every 2 minutes so it gets evenly coated with sauce and becomes tender throughout.
5. Garnish & Serve
Remove from heat and top with the reserved green parts of the scallions and chopped roasted peanuts for crunch and visual appeal. Serve hot over rice, noodles, or greens.
Tips for the Best Teriyaki Eggplant
- Choose a firm eggplant: Select eggplants without soft spots for the best texture.
- Check your teriyaki sauce label: Not all teriyaki sauces are gluten‑free, so always use a certified gluten‑free option.
- Customize the heat: Add more sliced chilies or a pinch of chili flakes if you like it spicy.
- Serve with grains: This dish goes beautifully with steamed jasmine rice or gluten‑free noodles for a complete meal.
Gluten‑Free & Vegan Meal Inspiration
Looking to expand your gluten‑free eggplant repertoire? Try pairing your teriyaki eggplant with other eggplant dishes like roasted or Asian‑inspired recipes for a flavorful vegetarian feast.
Browse more gluten-free eggplant recipes.
Gluten-Free Teriyaki Eggplant
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
