Teriyaki Aubergine Bowl Recipe

Aubergine teriyaki bowls

  • serves 2
  • Easy

Our 30-minute vibrant vegan recipe is packed with fresh flavours of crunchy radishes, fiery ginger and zesty lime


Try our vegan miso aubergines, then check out more aubergine recipes, such as our smoky miso aubergines.



  • jasmine rice 120g
  • aubergine 1, cut into chunky pieces
  • vegetable oil 1½ tbsp
  • carrot 1, shredded
  • spring onions 2, cut into 3cm pieces
  • garlic 1 clove, crushed
  • ginger a thumb sized piece, finely grated
  • soy sauce 2 tbsp
  • caster sugar 1 tbsp
  • frozen edamame beans 75g
  • radishes a handful, thinly sliced
  • lime 1, ½ juiced, , ½ sliced
  • sesame seeds 2 tsp, toasted


  • Step 1

    Put the rice into a small pan with 240ml of water and a pinch of salt. Bring to the boil, cook for 1 minute then put on a lid, turn the heat down to low and cook for 10 minutes. Remove from the heat and leave to steam for another 10 minutes.

  • Step 2

    Toss the aubergine with 1 tbsp of the oil in a bowl. Heat a wok until hot then cook the aubergine for 5 minutes, tossing regularly, until charred and beginning to soften. Tip in the carrot, spring onions, garlic and ginger, and stir-fry for 2-3 minutes or until softened. Whisk together the soy sauce and sugar with 200ml of water, pour in and simmer gently for 10-15 minutes or until the aubergine is really soft and the sauce has reduced.

  • Step 3

    Meanwhile, blanch the frozen edamame beans in a pan of boiling water, drain well and rinse under running water until cold. Drain again, then tip into a bowl with the radishes and a little seasoning, squeeze over ½ a lime and toss well.

  • Step 4

    Spoon the rice into bowls, top with the aubergine and sauce, the beans and radishes, sprinkle with sesame seeds and serve with the slices of lime to squeeze over.

Check out more of our best vegan recipes ready in under 30 minutes...

Vegan Thai Green Curry Recipe

We've also got plenty more delicious aubergine recipes...

Brinjal Pickle (Aubergines) Recipe

Nutritional Information

  • Kcals 524
  • Fat 12.5g
  • Saturates 1.3g
  • Carbs 84g
  • Sugars 21.1g
  • Fibre 10.7g
  • Protein 13.7g
  • Salt 2.2g