Crispy Eggplant Recipe Using Teriyaki Sauce, A Side-of-the-Month Meal

The teriyaki sauce crispy eggplant recipe can be used as a vegetarian side dish that is easy to make.

The flour and bread crumbs make the eggplant crunchy on the outside and soft when eaten.

Read More: 5 Ways to Make Soft Sweet Martabak Even though It’s Cold

Use vegetarian teriyaki sauce as a companion to the crispy eggplant with meals. Chinese Food

The following is the recipe for crispy teriyaki sauce eggplant from the book “Healthy Living with Various Most Favorite Vegetarian Recipes” by Dydie Prameswari, published by Chef Hoki. Western Food


  • 2 purple eggplants, wash, cut oblique
  • 100 grams of medium protein flour. Indonesian Food
  • 150 gr coarse breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 300 ml of water
  • 1/2 red bell pepper, cut into squares
  • 25 ml vegetarian teriyaki sauce
  • 50 ml of water
  • 1/2 tbsp sago flour dissolved in 1 tbsp water
  • The oil for frying

Lining material 1:

Coating material 2:

100 grams of medium protein flour
1/4 teaspoon salt
1/4 teaspoon ground pepper
300 ml of water

How to make crispy eggplant teriyaki sauce:

1 Combine all coating ingredients in half, mix well, set aside.

2 Cover the eggplant with one layer, set aside. Dip in coating material two, then roll in coarse breadcrumbs until all surfaces are well covered. Set aside.

3 Heat the oil in a non-stick skillet. Wait until hot, fry the eggplant until it turns golden. Remove and drain.

4 Heat the oil for sauteing, saute the peppers until fragrant. Add the teriyaki sauce and water, stir until blended. Wait for it to boil.

Pour the sago flour solution, stir until thickened.

5 Serve the crispy eggplant with vegetarian teriyaki sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *