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Teriyaki Eggplant Recipe

Teriyaki Eggplant
How to make Teriyaki EggplantCafe Calma

Charred eggplants are combined in teriyaki sauce and topped with parmesan crumbles. Garnish with fresh parsley and coriander leaves.

  • Total Cook Time 35 mins
  • Prep Time 15 mins
  • Cook Time 20 mins
  • Recipe Servings2
  • Easy

Ingredients of Teriyaki Eggplant

  • For Teriyaki Eggplant:
  • 200 gms Charred Eggplant
  • 40 gms Teriyaki Glaze
  • 20 gms Parmesan Emulsion
  • 15 gms Parmesan Crumble
  • 4 gms Fresh Parsley
  • 4 gms Fresh Coriander
  • 4 gms Parmesan Shavings
  • For Teriyaki Glaze:
  • 170 gms Teriyaki Sauce
  • 20 gms Lemon Juice
  • For Parmesan Emulsion:
  • 80 gms Parmesan Cheese (grated)
  • 2 gms Garlic
  • 60 gms Cream
  • 35 gms Butter (unsalted)
  • 2 gms Salt
  • 2 gms Black Pepper
  • For Parmesan Crumble:
  • 80 gms Almond Powder
  • 80 gms Flour
  • 45 gms Parmesan (grated)
  • 85 gms Cold Butter (unsalted)
  • 2 gms Black Pepper

How to Make Teriyaki Eggplant

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Char the eggplants in the tandoor till black. Remove the skin, cool and store. Cut into 2 pieces.
Take half eggplant and fry on a pan with olive oil, cut side down until brown. Place eggplant in the oven and glaze with teriyaki glaze. Bake in the oven at 180 degree Celsius for 5-7 minutes.
Combine teriyaki sauce and lemon juice. Keep aside for use.
For parmesan emulsion, blend it until smooth. Adjust the seasoning with salt and pepper if needed. Transfer to a clean container and use immediately or use for 3 days.
Combine all ingredients together till it gets a crumbly texture to make a perfect parmesan crumble. Bake in the oven over a parchment paper at 170 degree C for 15 to 20 minutes till light golden brown. Cool and keep in an airtight container.
Place the glazed eggplant on a plate. Put dots of parmesan emulsion. Sprinkle with parmesan crumbs.
Garnish with parsley and coriander. Place some parmesan shavings.
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