Sauteed Squid Eggplant Plate Recipe
Squid and fresh eggplant sauteed in a spicy teriyaki sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spicy Teriyaki Sauce
Garnish
Method
Preparation of Ingredients
- 1
Clean the Squid
Rinse the squid under cold water and pat dry. Remove the beak and internal organs, then slice the squid into rings.
- 2
Prepare the Eggplant
Wash the eggplant and cut it into bite-sized cubes. Optionally, sprinkle with salt and let it sit for 10 minutes to draw out moisture, then rinse and pat dry.
Making the Spicy Teriyaki Sauce
- 3
Combine Sauce Ingredients
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, sriracha, minced ginger, minced garlic, cornstarch, and water until smooth.
Cooking
- 4
Heat the Pan
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat until shimmering.
- 5
- 6
Sauté the Eggplant
In the same pan, add the eggplant cubes and sauté for about 5-7 minutes until they are tender and slightly browned.
- 7
Combine and Sauce
Return the cooked squid to the pan with the eggplant. Pour the spicy teriyaki sauce over the mixture and stir well to coat everything. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Serving
- 8
Plate the Dish
Transfer the sautéed squid and eggplant to a serving plate. Garnish with sesame seeds and chopped green onions before serving.
