Teriyaki aubergine
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
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.
