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    Home » MAINS » VEGAN

    Teriyaki Aubergine Donburi | Vegan Aubergine Rice Bowl

    Published: October 27, 2021 · Updated: June 29, 2022 by Ieva · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    An easy vegan Japanese cuisine-inspired dinner, our Teriyaki Aubergine Donburi is a crowd pleaser! A simple vegan aubergine rice bowl tastes anything but humble: teriyaki aubergine chunks, crispy sesame kale, carrot slaw and fresh cucumber pull together into a tantalising meal all in one bowl that is ready in 30 minutes!

    Take Me To:
    • The Beauty of Japanese Cuisine
      • What is Donburi?
    • How to Make Vegan Teriyaki Sauce?
    • Teriyaki Aubergine Donburi Recipe
    • Other Japanese Recipes
    • Other Aubergine Recipes
    • Recipe Card

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    The Beauty of Japanese Cuisine

    We have been obsessed with Japanese flavours recently. Over the last couple of months, we enjoyed Katsu Chicken Curry, Itame, Sushi, Miso Glazed Cod and Souffle Pancakes! It’s safe to say we love Japanese cuisine! Today’s recipe is yet another popular dish – Donburi.

    What is Donburi?

    Essentially a rice bowl topped with vegetables (or meat), Donburi means a bowl of food in Japanese. Typically served in a large deep bowl and eaten with chopsticks, this Japanese dish has many versions: topped with a range of different vegetables, tofu, and/or grilled or boiled meat!

    Our Teriyaki Aubergine Donburi version makes sure you have all the flavours but also the textures to keep the meal interesting! We added crispy sesame kale crisps (inspired by Martha Stewart’s recipe) to our bowl as well as garlicky carrot slaw for various degrees of crunch! This vegan donburi recipe will make you fall in love with the all-plant diet!

    Two white bowls of vegan donburi with teriyaki aubergine on a wooden table.

    How to Make Vegan Teriyaki Sauce?

    To make your own vegan teriyaki sauce/ marinade, simply mix all the below ingredients in a small bowl:

    • 30g agave nectar or maple syrup (or runny honey for the non-vegan version)
    • 1 tablespoon mirin (you can substitute it with vermouth, sake or sherry, or even rice vinegar if you don’t have anything else)
    • 40ml soy sauce: use gluten-free tamari if cooking for celiacs.

    You can use this mixture in this aubergine rice recipe as is. If you want to use it for other recipes, or as a sauce, heat the Vegan Teriyaki sauce mixture on low heat for a few minutes until it thickens slightly, then cool down and store in a sealed jar for up to a week in the fridge. 

    Teriyaki Aubergine Donburi Recipe

    Preheat the oven to 160°C Fan. Add the shredded kale to a large baking tray, drizzle with vegetable oil, and sprinkle with a teaspoon of caster sugar, salt and sesame seeds. Mix everything with your hands to make sure kale is coated in oil and seasoning. Bake for 12-15 minutes in the centre of the other until kale is crispy.

    Shreded kale spread on a large bakig sheet.
    Crispy sesame cake on a baking tray after baking.

    In the meantime, cook brown rice following the instructions on the packet.

    Heat a large, non-stick frying pan with a generous drizzle of oil over medium-high heat. Add the aubergine chunks, season with salt and cook for 4-5 minutes until the aubergine is slightly browned. Tip in the vegan teriyaki sauce (we used Blue Dragon Teriyaki Sauce) and stir to coat. Then take off the heat.

    Mix the julienned carrots with crushed garlic and mayo in a small bowl. Toss the cucumber with rice vinegar and some salt and pepper.

    Vegan garlic carrot slaw in a metal bowl.
    Slices of cucumber tossed with rice vinegar, salt and pepper in a white bowl.

    Spoon the rice into two bowls. Top with teriyaki aubergine chunks, carrot slaw, cucumber and crispy kale. Garnish your Aubergine Donburi with spring onion!


    Other Japanese Recipes

    Have a look at our other Japanese cuisine-inspired meals below:

    • Pan-Fried Miso Glazed Cod
    • Itame with Tofu (Vegan)
    • Sweet & Salty Miso Aubergine (Vegan)

    Other Aubergine Recipes

    If you love cooking with aubergine, you are in the right place. We absolutely love making this humble vegetable a star of the show. Here are some of our favourite recipes:

    • Aubergine, Halloumi and Lentil Salad With Tahini Dressing
    • Warm Moroccan Aubergine Salad With Feta
    • Vegetable Lasagne with Courgette & Aubergine

    Recipe Card

    Aubergine donburi in a large black bowl with brown rim.

    Vegan Teriyaki Aubergine Donburi

    An easy vegan Japanese cuisine inspired dinner, our Teriyaki Aubergine Donburi is a crowd pleaser! A simple rice bowl tastes anything but humble: teriyaki aubergine chunks, crispy sesame kale and carrot slaw and fresh cucumber pull together into a tantalising meal all in one bowl that is ready in 30 minutes!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Japanese
    Servings 2 portions
    Calories 554 kcal

    Ingredients
     
     

    • 50 g kale shredded
    • 1 teaspoon sesame seeds
    • ½ teaspoon caster sugar
    • 140 g brown rice
    • 1 aubergine cut into bite-size chunks
    • 50 g teriyaki sauce if you want to make your own, see notes below
    • 1 carrot julienned
    • 20 g mayonnaise vegan
    • 1 garlic clove minced/ grated
    • ¼ cucumber tinly sliced
    • 1 teaspoon rice vinegar
    • 3 tablespoon vegetable oil
    • 1 spring onion thinly sliced

    Instructions
     

    • Preheat the oven to 160°C Fan. Add the shredded kale to a large baking tray, drizzle with vegetable oil, sprinkle with a teaspoon of caster sugar, salt and sesame seeds. MIx everything with your hands to make sure kale is coated in oil and seasoning. Bake for 12-15 minutes in the centre of the other until kale is crispy.
    • In the meantime, cook brown rice following instructions on the packet.
    • Heat a large, non-stick frying pan with a generous drizzle of oil over medium-high heat. Add the aubergine chunks, season with salt and cook for 4-5 minutes until the aubergine is slightly browned. Tip in the teriyaki sauce and stir to coat. Then take off the heat.
    • Mix the julienned carrots with crushed garlic and mayo in a small bowl. Toss the cucumber with rice vinegar and some salt and pepper.
    • Spoon the rice into two bowls. Top with teriyaki aubergine chunks, carrot slaw, cucumber and crispy kale. Garnish your Aubergine Donburi with spring onion!

    Notes

    To make your own Vegan Teriyaki Sauce : 
    Mix all the below ingredients in a small bowl:
    30g agave syrup or maple syrup (or runny honey for a non-vegan option)
    1 tablespoon mirin (you can substitute with vermouth, sake or sherry, or rice vinegar if you don’t have anything else)
    40ml soy sauce
    You can use this mixture in this recipe as is. If you want to use this sauce for other recipes, or as a dipping sauce, heat the mixture on low heat for a few minutes until it thickens slightly, then cool and store in a sealed jar for up to a week in the fridge. 
     

    Nutrition

    Calories: 554kcalCarbohydrates: 63gProtein: 10gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 4mgSodium: 1061mgPotassium: 1016mgFiber: 10gSugar: 14gVitamin A: 7739IUVitamin C: 40mgCalcium: 114mgIron: 3mg
    Keyword Donburi Recipe, Eggplant Rice Bowl, Teriyaki Aubergine, Teriyaki Eggpalnt Donburi, Teriyaki Eggplant, Vegan Aubergine Donburi, Vegan Aubergine Rice Bowl, Vegan Donburi, Vegan Eggplant Donburi, Vegetarian Aubergine Donburi, Vegetarian Eggplant Donburi
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More VEGAN

    • Easy Pea And Mint Soup (5-Ingredient Recipe)
    • Vegan Pineapple Stir Fry with Curried Coconut Sauce
    • Moroccan Couscous Salad (Vegan)
    • Beetroot Falafel (Vegan)

    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      November 01, 2021 at 7:25 pm

      5 stars
      I’ve never tried aubergine in an Asian dish like this but it looks so delicious! Perfect balance of crunch and flavours in this bowl.

      Reply
      • Ieva

        November 01, 2021 at 9:45 pm

        We think Donburi is one of the best ways to use Aubergine! You can add so much flavour 🙂

        Reply
    2. Katherine

      January 04, 2022 at 10:24 am

      5 stars
      I love all the big flavors in this vegan bowl!

      Reply
      • Ieva

        January 04, 2022 at 8:45 pm

        Thanks, Katherine! 🙂

        Reply
    3. Natalie

      June 13, 2022 at 4:50 pm

      5 stars
      Delicious Japanese-inspired meal. This will be on my menu more often during the summer, thanks!

      Reply
      • Ieva

        June 13, 2022 at 7:43 pm

        Thanks, Natalie! It’s a great meal for any season 🙂

        Reply
    4. Dannii

      July 01, 2022 at 12:01 pm

      5 stars
      I am always looking for new ways to use aubergine and this was delicious. So much flavour!

      Reply
      • Ieva

        July 03, 2022 at 11:44 am

        Us too! Aubergine is a brilliant vegetable to experiment with, so we love trying new recipes and flavour combinations! Thanks for the feedback. So glad you liked it!

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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