Soft and caramelised aubergine simmered in a rich, sticky teriyaki sauce bursting with umami flavour, this dish highlights aubergine's unique ability to absorb bold and delicious flavours. Serve as a main on a bed of rice with sesame seeds and chopped spring onion or a flavour packed side dish.
Simple, quick and delicious.
Time to prepare : 5 minutes (+ 20 minutes to marinade)
Time to cook : 20 minutes
Serves : 2
Ingredients
1 aubergine
Teriyaki marinade
4 tbsp soy sauce* (or tamari)
2 tbsp toasted sesame oil
2 tbsp honey*
1/2 tbsp rice vinegar
Fresh ginger, thumb-sized piece, peeled and finely diced
1 clove of garlic, minced
Garnish with sesame seeds, edamame beans, chopped spring onion, a pinch of chilli flakes and coriander.
Method
Dice the aubergine into 2cm chunks and place in a large mixing bowl.
In a small bowl or mug, create the teriyaki marinade by whisking all of the marinade ingredients together with a fork. Pour this over the diced aubergine and gently toss until everything has been coated. Leave to marinade for at least 20 minutes (or up to 2 hours) whilst you prepare any garnishes or side dishes.
When you’re ready to cook the marinated aubergine, place a large frying pan over a medium heat and tip in the aubergine, along with any excess marinade from the bowl, there should be quite a lot of liquid in the pan. Increase the heat until the mixture is bubbling, then reduce the heat until it's at a gentle simmer. Continue to simmer for a further 15 minutes, stirring often, until the aubergine has softened and is tender when pricked with a fork, and the liquid has reduced and thickened. You’ll know when it’s ready when a wooden spoon pulled through the mixture leaves a clean ‘path’ that doesn’t re-fill with liquid.
Remove from the heat and serve, topping with any extra garnishes.
Nutritional information:
(per serving)
260 cals
13g fat, 33g carbs, 5g protein
Good to know:
Vegetarian.
To make this vegan, swap the honey for maple syrup or rice malt syrup.
Use tamari instead of soy sauce to make this gluten free.
Store any leftovers in an airtight container in the fridge for up to 3 days. Can be eaten warm or cold.