TERIYAKI AUBERGINE
My mid-week go-to! Full of flavour and super easy to make with only 9 ingredients. It's delicious!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Ingredients
- 4 aubergine chopped into chunks
- 3 tbsp olive oil
- 85 g light brown soft sugar
- 75 ml dark soy sauce
- 1 garlic clove grated
- 1 thumb-sized piece ginger peeled & grated
- 2 tbsp cornflour mixed with 2 tbsp water
- 1 tbsp rice vinegar
- to serve: white rice, green veg, sesame seeds, sliced chilli
Instructions
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Preheat the oven to 170°c (fan assisted)/370°f/gas 5.
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Combine the aubergine, olive oil and a good pinch of salt and black pepper in a large bowl. Pour out onto a baking tray and roast for 25-30 minutes, or until golden and soft all the way through.
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Meanwhile, make the teriyaki sauce. Combine the sugar, soy sauce, garlic and ginger in a large saucepan. Pour over 300ml water, stir well, then bring to a gentle simmer. Cook for 5 minutes, stirring frequently, or until slightly reduced. Stir through the cornflour and rice vinegar, then continue to simmer for a further 5-6 minutes, or until thick and glossy.
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Mix the roasted aubergine into the teriyaki sauce. Make sure everything is lovely and hot before serving over white rice with a side of green veg, a sprinkle of sesame seeds and sliced chilli.
Love quick mid-week dinner recipes? Try my BBQ Tofu Bowls next!
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