Aubergine Yakitori (Eggplant Yakitori)

Aubergine yakitori is a vegan take on the popular Japanese recipe for chicken yakitori. It’s a mouthwatering dish of marinated aubergine grilled or cooked on skewers until tender. Ideal for summer barbecues, it’s also good cooked in an air fryer at any time of year. Serve as a starter, a side dish or pair it with rice for a main course.

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For many many years I disliked aubergines. Now they are an integral part of my summer cooking. This recipe for aubergine skewers is one of my favourite ways to eat them. If you’ve never tried aubergine before or you’re a bit iffy about them, give this one a try and let me know what you think of it.

Dive Right In

• Why Make Aubergine Yakitori?
• What’s The Difference Between Yakitori and Teriyaki?
• Aubergine Yakitori
• Ingredients
• How to Make Aubergine Yakitori
• Other Aubergine Recipes You Might Like
• Keep In Touch
• The Recipe

Why Make Aubergine Yakitori?

The main reason to make aubergine yakitori is because it’s completely delicious. It’s also very easy to prepare. Here are a few more reasons why you might want to make it.

• Exciting – Trying new recipes and ingredients from other cuisines is fun and expands culinary horizons. Making aubergine yakitori allows you to experiment with different flavours, seasonings and cooking techniques. And you can find out what this Japanese method of grilling skewered ingredients is all about.
• Flavoursome – Aubergines have a unique and mild taste and absorb flavours well. Grill them and they develop a smoky and slightly sweet taste. Combine this with a yakitori marinade and you get a delectable combination of flavours.
• Great Texture – Aubergine’s texture becomes soft and tender when grilled, which makes it a great ingredient for yakitori. The slightly charred exterior provides a nice contrast to the soft interior, thus enhancing the overall texture of the dish.
• Healthy – Aubergines are a nutritious vegetable. They’re low in calories and high in dietary fibre, vitamins and minerals. Those with purple coloured skin are particularly high in nasunin which helps to keep our brain cells healthy. (Ref: BBC)
• Vegan Option – When it comes to grills and barbecues vegetarians and vegans are often left out. This recipe for aubergine yakitori serves as a delicious plant-based alternative to traditional meat-based yakitori.
• Versatile – You can enjoy Aubergine yakitori in many ways. Cook it on an outdoor barbecue, grill it indoors or roast it in an air fryer. Likewise, you can serve it as a starter, a side dish or as a main course. It’s particularly good served with rice, edamame beans and a lightly pickled carrot salad.

What’s The Difference Between Yakitori and Teriyaki?

There’s not a great deal of difference between yakitori and teriyaki sauce. You can use them almost interchangeably in many home recipes. They’re both slightly sweet, slightly sour and full of umami.

The main difference is in what they’re used for. Yakitori refers specifically to chicken grilled on bamboo skewers. Teriyaki on the other hand is used for a wider variety of ingredients, including tofu and vegetables. And they don’t need to be cooked on skewers.

Yaki means ‘cooked over direct heat’ in Japanese, so essentially ‘grilled’. Although, it now generally refers to pan-frying and even boiling as well as grilling. Tori means ‘bird’, so the literal meaning of yakitori is ‘grilled bird’. Teri is the word for shine, lustre or glisten. Thus teriyaki sort of means ‘glazed grill’.

Both sauces include mirin, soy sauce and sugar. Yakitori sauce, however, usually includes sake (rice wine), whereas teriyaki doesn’t. You can apply teriyaki sauce before cooking, during cooking or as a finishing sauce. Yakitori, on the other hand, is either used to marinade the meat or basting it as it cooks.

For this aubergine recipe you can use yakitori or teriyaki sauce for the marinade. I’ve used a very easy homemade one which doesn’t include sake.

Aubergine Yakitori

If you like the strong and deep umami flavours of East Asian cuisine, you’re going to love this recipe for aubergine yakitori. It’s simple to make and quick to cook, although you do need a bit of extra time for the marinade.

Chunks of aubergine absorb the rich flavours of a yakitori marinade adding sweet, sour and savoury notes to the finished dish. The aubergine pieces are then threaded onto skewers and cooked until tender and slightly charred, which imparts subtle smoky tones. I’ve interspersed mine with spring onions (scallions) for additional flavour and interest.

There’s something rather exciting about food cooked on skewers. It makes me think of carefree summer holidays and dining alfresco. It also gives you license to eat messily with your fingers. Skewers look appealing too.

Although the traditional way to eat yakitori is straight off the skewer, I like to make a main meal of it. My favourite way to serve aubergine yakitori is with plain rice. I opt for short grain brown rice. The teriyaki sauce is so full of flavour that it really needs a neutral foil to highlight it.

A side dish of edamame beans and one of lightly pickled carrots make fitting accompaniments. The beans provide protein and colour and the carrots a refreshing zing and also colour. In the images you can see here, I boiled up a few broad bean tips along with the edamame.

Or why not try something like these Japanese green beans?

Ingredients

You only need three ingredients to make my version of aubergine yakitori. These are: aubergines, spring onions and yakitori sauce. However, the recipe includes a homemade marinade in case you want to make your own. I’ve thus listed the main ingredients needed for that too.

Aubergine (Eggplant)

Aubergine (eggplant) is, of course, essential in order to make aubergine yakitori. The standard dark purple skinned ones that you can buy just about anywhere are probably the best, though I haven’t actually tried any others.

You’ll need one large aubergine or two small ones to make enough for two people. If in doubt, err on the generous side. Aubergine is low in calories and very good for you, so it won’t hurt to have a little more. In any case, you can always use up leftovers in other dishes.

Spring Onions (Scallions)

A little oniony flavour and goodness is nearly always a good thing. The mild flavour of spring onions (scallions) works brilliantly in this recipe. I’ve used them to go in between the aubergine chunks on the skewers.

Yakitori Sauce

As mentioned earlier, yakitori sauce and teriyaki are both quite similar. Use whichever you prefer. You can find both in the world aisle of large supermarkets. However, it’s ever so quick and easy to make your own and I find homemade is not only healthier but also nicer.

You’ll need a few specialist ingredients to make it, but they’re very easy to get hold of these days.

• Mirin – A sweet rice wine commonly used in Japanese cuisine as a cooking ingredient. It’s a key component in many sauces, marinades and glazes. The distinctive yet delicate sweet taste, with hints of umami and a mild sourness helps to balance other ingredients without overpowering them. As with most processed foods, the quality of the brand you use will vary. It’s always worth checking the ingredient list. I use Clearspring’s organic mirin* as it has no added sugar, only sweet rice, cultured rice and water.
• Tamari – You can use your favourite soy sauce instead, but tamari* really is the best when it comes to soy sauce. And although it’s more expensive than most, you get a more intense flavour and thus need less of it. It’s gluten-free too.
• Rice Vinegar – I use brown rice vinegar* for this recipe, but you don’t have to. Rice vinegar is a really useful ingredient to have to hand as it’s not as acidic as other vinegars and is heavily used in East Asian cuisines.
• Maple Syrup – East Asian cuisine is often quite sweet and sugar is very much a part of both yakitori and teriyaki sauces. However, I try not to add sugar to savoury dishes as I get plenty of it anyway with my sweet tooth. I not only substitute maple syrup* or date syrup for the sugar, but I use less of it. It still works and the sweet notes come shining through.

How To Make Aubergine Yakitori

Despite the seeming complexity of yakitori, this aubergine version is really easy to make. Hands on time is minimal and the marinating time only takes twenty minutes.

Step 1. Soak Skewers

If using bamboo skewers, soak them in water for about twenty minutes to prevent them from burning whilst cooking. I used six 20 cm (6 inch) bamboo skewers*. This is the size you’ll need if using an air fryer to cook the aubergine. Larger ones probably won’t fit.

Step 2. Prepare Yakitori Marinade

In a medium to large bowl, mix the mirin, soy sauce, rice vinegar and maple syrup together. Finely grate in the ginger and garlic. I find a microplane* is brilliant for this. Then give another good stir.

Alternatively, measure the ready made sauce into a bowl. You can use yakitori or teriyaki. If it seems a bit thick, water it down a little.

Step 3. Prepare Vegetables

Wash the aubergine(s) then cut them into bite-sized chunks, suitable for skewering. Make them slightly larger than you think as they will shrink a lot whilst cooking.

Add to the yakitori bowl and give a good stir so that every piece is well covered in the sauce. Leave to marinade for twenty minutes, giving an occasional stir.

Remove the roots from the spring onions (scallions), then give them a good wash.

Cut them into lengths of about 4-5 centimetres (two inches). Leave the leafy end parts of the greens to add to the optional, but recommended, carrot salad.

Add to the bowl of aubergine chunks and give another good stir.

Step 4. Heat Grill Or Air Fryer

Preheat your air fryer if using and if needed. Line it first so that it doesn’t get too messy. I use the foil from bars of chocolate. I’m not called Choclette for nothing. And did I tell you thrifty is my middle name?

Alternatively heat a grill or grill pan to medium-high.

Step 5. Thread Vegetables

With clean hands remove a piece of aubergine from the marinade and thread it onto a skewer. Alternate with the spring onion slices until you have none left.

Start and finish with an aubergine chunk. I got four chunks of aubergine and three of onion on my skewers, but you’ll get more if you use larger ones.

Hang on to the marinade for later drizzling.

Step 6. Cook Aubergine Skewers

Place the skewers in the drawer of your air fryer and cook for fifteen to twenty minutes. The aubergine should be tender and slightly charred when done. Turn them over after the first ten minutes.

Alternatively place them on the preheated grill and cook for about eight to ten minutes, turning occasionally, until the aubergines are tender and slightly charred.

Once cooked, remove the skewers from the air fryer or grill and serve the aubergine yakitori hot.

If you like, drizzle a little of the leftover marinade over the aubergine and garnish with chopped spring onions or toasted sesame seeds for added flavour and visual appeal.

Alternatively, serve as a main meal with rice, edamame beans and a lightly pickled carrot salad. Drizzle any remaining marinade over the rice, then scatter with toasted sesame seeds or furikake (Japanese rice seasoning).

Top Tip

For this recipe, I add half a teaspoon of toasted sesame to my rice as it cooks along with a pinch of salt. It just gives a very subtle sesame seed note which goes really well with these aubergine skewers.

Other Aubergine Recipes You Might Like

• Aubergine carrot couscous
• Aubergine dip (no tahini)
• Aubergine rice bowl
• Baba ganoush
• Barley bowl with spiced aubergine, chickpeas and roasted tomatoes
• Roasted Mediterranean vegetables

Keep in Touch

Thank you for visiting Tin and Thyme. If you make these aubergine skewers, I’d love to hear about it in the comments below. Do you have any recommendations or advice for grilling aubergines?

Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more Japanese recipes, follow the link and you’ll find I have quite a few of them. All delicious and nutritious, of course.

Choclette x

Aubergine Yakitori. PIN IT.

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5 from 6 votes

Aubergine Yakitori (Eggplant Yakitori)

Aubergine yakitori is a vegan take on the popular Japanese recipe for chicken yakitori. It's a mouthwatering dish of marinated aubergine grilled or cooked on skewers until tender. Ideal for summer barbecues, it's also good cooked in an air fryer at any time of year. Serve as a starter, a side dish or pair it with rice for a main course.

Cook ModeToggle to keep screen awake

Prep Time10 minutes mins

Cook Time15 minutes mins

Marinading Time20 minutes mins

Total Time45 minutes mins

Course: Main Course, Starter

Cuisine: Japanese

Keyword: aubergine, barbecue

Servings: 2 people

Calories: 106kcal

Author: Choclette @ Tin and Thyme

Equipment

• 6-8 bamboo skewers (affiliate link) or use metal ones
• microplane (affiliate link)

Ingredients

• 1 large aubergine (eggplant) or two small ones
• 4 spring onions (scallions)

Yakitori Marinade

• 1 tbsp tamari (affiliate link) or your favourite soy sauce
• 1 tbsp mirin*
• 1 tbsp brown rice vinegar*
• 2 tsp maple syrup* or date syrup
• 1 clove garlic finely grated
• 1 thumb root ginger finely grated

Carrot Salad (optional)

• 1 carrot
• spring onions (scallions) (green parts leftover from skewers)
• ½ small red chilli deseeded
• ½ lime juiced
• 1 tsp pure maple syrup
• 1 pinch sea salt

To Serve (optional)

• short grain brown rice boiled or steamed
• edamame beans boiled for a few minutes from frozen in slightly salted water, then drained
• toasted sesame seeds or furikake to scatter over the top

Instructions

• Soak the bamboo skewers in water for twenty minutes or so to prevent them burning whilst cooking.
• Chop the aubergine into bite sized chunks. Add to the bowl containing the yakitori sauce (see below) and stir until everything is well coated.
  1 large aubergine (eggplant)
• Leave to marinade for twenty to thirty minutes, giving an occasional stir.
• Slice the spring onions into 4-5 cm (2 inch) lengths, setting the leafy green ends aside. Add to the aubergine bowl and stir.
  4 spring onions (scallions)
• With clean hands, takeout an aubergine chunk and thread it onto a skewer. Follow this with a piece of spring onion. Repeat the process ending with a chunk of aubergine. Depending on the size of your skewer you should get 4-6 pieces of aubergine interspersed with 3-5 slices of onion.

  Hang on to the marinade for later drizzling.
• Roast for 15-20 minutes at 180℃ (350℉) in an air fryer, turning once half way through. They should be tender and slightly charred allover when done. Alternatively, place the skewers on a preheated grill, griddle or barbecue and cook for about 8-10 minutes. Turn them occasionally, until the aubergines are tender and slightly charred allover.
• Serve straight away just as they are or with a drizzle of remaining sauce. For a more substantial meal, accompany with rice, edamame beans and the pickled carrot salad. Drizzle any remaining sauce over the rice. Scatter toasted sesame seeds or furikake over the top.

Yakitori Sauce

• In a medium sized bowl, mix all of the sauce ingredients together.
  1 tbsp tamari (affiliate link), 1 tbsp mirin*, 1 tbsp brown rice vinegar*, 2 tsp maple syrup*, 1 clove garlic, 1 thumb root ginger

Carrot Salad (optional)

• Whilst the aubergine is marinading, scrub the carrot, then cut it into matchstick sized pieces with a sharp knife. Place the pieces into a small bowl.
  1 carrot
• Likewise, cut the green leafy parts remaining from the spring onions used in the main recipe into matchsticks. Add to the bowl.
  spring onions (scallions)
• Finely slice the chilli lengthways, so it has the same hight as the carrots, but is much thinner. Add to the bowl.
  ½ small red chilli
• Squeeze the lime juice over the carrots, add the maple syrup and salt and give everything a good stir. Leave to lightly pickle, then give another good stir just before serving.
  ½ lime, 1 tsp pure maple syrup, 1 pinch sea salt

Notes

A microplane makes finely grating both the garlic and ginger really easy.

Use 4 tbsp (¼ cup) readymade yakitori or teriyaki sauce instead of homemade, if liked.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Calories: 106kcal | Carbohydrates: 25g | Protein: 4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 577mg | Potassium: 634mg | Fiber: 8g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg

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