Teriyaki Aubergine - #MeatFreeMonday

Make a quick teriyaki sauce with soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch.

Whisk the sauce on medium heat and add water until it thickens and becomes glossy.

Set the sauce aside.

Slice aubergines in half and score the insides.

Place aubergines on an oven tray, rub with oil, and sprinkle with salt.

Bake the aubergines until the insides are soft and cooked.

Top the baked aubergines with the teriyaki sauce and bake again until sticky and bubbling.

Serve the Teriyaki aubergine with rice, topped with spring onions, chili flakes, and a drizzle of tahini.

Equipment Needed

Spice Level:

Dietary