Teriyaki aubergine

Teriyaki aubergine

  • serves 4 as a side
  • Easy

Try our teriyaki aubergine recipe, it's easy, serves 4 as a side and has only 105 calories. This vegan recipe is sticky, sweet and perfect for brushing over grilled or roasted veggies



  • red chilli 1, sliced
  • ginger a small chunk, shredded
  • rice vinegar 2 tsp
  • caster sugar a good pinch
  • baby aubergines 8, halved lengthways
  • sesame oil 1 tsp
  • Kikkoman teriyaki sauce with toasted sesame 4-6 tbsp
  • spring onions (greens only) sliced to serve


  • Step 1

    Toss the chilli and ginger with the rice vinegar and caster sugar, and leave to sit.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. Score the flesh of the aubergines in a criss-cross pattern, but don’t cut through the skin.

  • Step 3

    Mix the oils and brush all over the aubergines. Season.

  • Step 4

    Put the aubergines cut-side up in a roasting tin. Roast for 20 minutes then brush over the teriyaki sauce.

  • Step 5

    Keep roasting for another 20-30 minutes, until tender. Scatter over the spring onion greens, chilli and ginger just before serving.

Nutritional Information

  • Kcals 105
  • Fat 4.2g
  • Saturates 0.6g
  • Carbs 13g
  • Sugars 12.6g
  • Fibre 4.2g
  • Protein 1.8g
  • Salt 1.4g