We grow eggplant, which you’ve heard me mention a time or two. It’s great. One of the best things about owning a home is being able to grow dinner in your own backyard. You just go outside, pick whatever you’re in the mood for, and cook it. The trouble with it, though, is you often get a few at a time. So you can make dinner, but often have to improvise a little, like this Chicken and Eggplant Teriyaki.

Ideally, I would have liked to just make eggplant teriyaki. But we didn’t have enough eggplant to feed us both. So I decided to add some chicken to it, and that was perfect.

If you’re buying your eggplant at a store, you could simply just buy a larger eggplant (or two) and you’ll have enough of it to feed your family.

Chicken & Eggplant Teriyaki

What You’ll Need:

• 1 eggplant
• 4 chicken breast tenderloins
• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 1/2 cup honey
• 1 inch ginger, peeled and chopped
• 1 onion, chopped
• 5 garlic cloves
• Olive oil

What You’ll Do:

Chop the eggplant into bite-sized pieces. Put it in a bowl of water, with a sprinkle of salt, for 30 minutes to an hour. This will pull out any bitterness from the eggplant. Drain it and rinse it.

Heat the oil in a pan. Add the chopped onion and garlic and cook about five minutes.

Add the eggplant to the pan and cook until the eggplant is almost tender, about 10 minutes (timing will depend on how small you’ve cut your eggplant).

Build your sauce in the pan. Add the soy sauce, rice wine vinegar, honey, and ginger to the pan. Stir the ingredients until they’re coated. Cook about five minutes.

While that’s cooking, chop the chicken into pieces that are the same size as the eggplant. Add the chicken to the pan and cook until the chicken is cooked through.

Serve over rice.

Want more eggplant recipes?

Baked Eggplant Parmesan Bites

Baked Eggplant Meatball Parmesan

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