Olive Magazine
Teriyaki aubergine

Teriyaki aubergine

Published: July 17, 2017 at 11:14 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

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

  • Vegan
Nutrition:
NutrientUnit
kcal105
fat4.2g
saturates0.6g
carbs13g
sugars12.6g
fibre4.2g
protein1.8g
salt1.4g
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Take your dish to the next level with our teriyaki sauce recipe.

Ingredients

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

Method

  • 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.

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