Teriyaki Aubergine

AuthorJen Booker
Rating

A healthy and tasty midweek meal!

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1.50 tsp 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
 250 g Long grain rice, rinsed in cold water
 200 g Frozen peas
 1 Red chillies, deseeded and chopped
 4 Garlic cloves, bruised and chopped
 90 ml Teriyaki sauce
 1.50 tsp Toasted sesame oil
 1.50 Limes (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

1

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

2

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

3

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

4

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

5

Turn down the oven to 180°C fan.

6

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

7

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

8

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

9

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

CategoryCuisine

Ingredients

 1.50 tsp 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
 250 g Long grain rice, rinsed in cold water
 200 g Frozen peas
 1 Red chillies, deseeded and chopped
 4 Garlic cloves, bruised and chopped
 90 ml Teriyaki sauce
 1.50 tsp Toasted sesame oil
 1.50 Limes (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

Directions

1

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

2

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

3

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

4

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

5

Turn down the oven to 180°C fan.

6

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

7

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

8

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

9

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

Teriyaki Aubergine

Leave a Reply

Your email address will not be published. Required fields are marked *

1 × 2 =