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- Serves: 2
- Preparation: 10
- Cooking: 35
- Ready: 45
Originating from Japan, teriyaki sauce has a rich, salty-sweet umami flavour – the perfect glaze for ‘meaty’ vegetables such as aubergine.
- 2 aubergines
- olive oil
For the teriyaki sauce
- 4 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons rice vinegar or white wine vinegar
- 3 cloves (1 tablespoon) minced garlic
- 1 thumb-size piece of ginger (1 tablespoon), finely chopped
- 1 teaspoon cornstarch
- 100 ml water
For the garnish
- a few spring onions, finely sliced
- toasted sesame seeds
- drizzle of tahini (optional)
Preheat the oven to 180°C/350°F/gas mark 4.
In a small saucepan, combine all the ingredients for the teriyaki sauce except for the water.
Stir constantly over a low to medium heat until the sauce starts to thicken, then add the water. Stir well until you have a thick and glossy sauce and set aside.
Slice the aubergines in half and carefully score the inside flesh in a criss-cross pattern. Brush the aubergines with olive oil and season well with salt. Add them flesh side down to an oven tray and roast for 15-20 minutes until the flesh is soft and cooked.
Meanwhile, if serving with rice, cook the rice according to the package instructions.
Turn the aubergines flesh side up, cover with the teriyaki sauce and bake again for 10 minutes until they are dark and bubbling.
Serve on top of rice, and garnish with finely sliced spring onions, toasted sesame seeds and a drizzle of tahini.
Recipe and video created for Meat Free Monday by Alexis Tymon