Teriyaki Aubergine

By Jen Booker

October 19, 2020

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 2


1½ tbsp light olive oil

2 medium aubergines, halved, the cut sides lightly scored in a criss-cross pattern using the tip of a sharp knife

250g long grain rice, rinsed in cold water

200g frozen peas

1-2 red chillies, deseeded and chopped

4 garlic cloves, bruised and chopped

90ml teriyaki sauce

1½ tsp toasted sesame oil

Grated zest and juice 1½ limes, the remaining ½ cut into wedges

3 spring onions, thinly sliced

Small bunch fresh coriander, leaves chopped

Crispy onions


1Heat the oven to 200°C fan. Heat the oil in a roasting tin that will fit the aubergines snugly.

2Add the aubergine halves, scored-side down, and roast for 15 minutes.

3Meanwhile, cook the rice according to the pack instructions, adding the peas for the last 3-4 minutes of the cooking time.

4Mix the chillies, garlic, teriyaki, sesame oil and 2 tbsp cold water in a small jug.

5Turn down the oven to 180°C fan.

6Turn the aubergines over, pour over the teriyaki sauce mixture and roast for a further 15 minutes

7Remove from the oven, then mix the lime zest and juice into the sauce in the tin.

8Spoon the cooked rice into the tin around the aubergines to soak up the sauce.

9Scatter with the spring onions and serve with the coriander and lime wedges and crispy onions.


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