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Sticky Teriyaki Aubergine

Sticky Teriyaki Aubergine
Sticky Teriyaki Aubergine

This sticky teriyaki aubergine is a real showstopper and bound to impressed whoever tries it. With a homemade sweet and tangy teriyaki sauce alongside a crisp and zingy carrot salad, this is a dish you'll be adding to you weekly rotation!


Before you start

Small saucepan with a lid • Kettle boiled • Line a baking tray • Small saucepan



  • 1 tbsp vegetable oil
  • 2 large aubergines (about 650g)
  • 2 tbsp sesame oil

For the rice

  • 200g basmati rice
  • 600ml boiling water
  • 1 tbsp vegetable oil
  • salt and black pepper

For the carrot salad

  • 4 spring onions
  • 1⁄2 fresh red chilli
  • 1⁄4 red cabbage (about 350g)
  • 2 carrots
  • 4 tbsp sesame seeds

For the salad dressing

  • 2 tbsp light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp sesame oil
  • pinch of salt

For the teriyaki sauce

  • 40g dark brown sugar
  • 35g soy sauce
  • 175ml + 1 tbsp water
  • 1 small garlic clove
  • 3cm piece fresh ginger
  • 2 tsp cornflour
  • 1⁄2 lime

To serve

  • 180g edamame beans
  • 1 lime


  1. 1.

    Cook the rice • Rinse the rice under cold running water and tip it into the saucepan • Put the pan on the hob, add the boiling water and a pinch of salt, cover and bring to the boil over a high heat • Stir once to loosen, then reduce the heat to a very low simmer • Cover and cook for exactly 12 minutes • Take the pan off the heat and set it to one side, leaving the lid on but with a small gap to let out steam

    Meanwhile, cook the aubergines • Heat the grill to max • Drizzle a

    little oil over the aubergines and rub it into the skin • Slice them in half and use a sharp knife to crosshatch the flesh • Place on the lined baking tray, flesh-side up • Drizzle with 1 tablespoon of the sesame oil • Grill for 15 minutes, until blackened and collapsing • Turn and grill for 5 more minutes to soften the skin

    Make the carrot salad • Trim and finely slice the spring onions and chilli • Set aside a few for garnish, putting the rest in a bowl • Finely shred the red cabbage • Cut the carrots into matchsticks • Add the cabbage and carrots to the bowl and toss to mix • Sprinkle over about 3 tablespoons of the sesame seeds • Mix together all the dressing ingredients in a small bowl and sprinkle it over the salad • Toss everything together • Taste and season with salt, if needed • Set aside

    Make the teriyaki sauce • Measure the brown sugar, soy sauce and 175ml water into a small saucepan • Peel and finely grate the garlic and ginger into the pan • Turn the heat to high and bring to the boil • Mix the cornflour with the 1 tablespoon of water and pour the mixture into the pan • Turn down the heat and whisk for about 5–10 minutes, until you have a thick, glossy sauce • Squeeze in the juice of the lime and set aside

    Caramelise the aubergines • Turn the aubergines again so that they’re flesh-side up • Spoon half the teriyaki sauce over the top and slide them back under the grill for 5–10 minutes more, until sticky and charred

    Serve • Toss the rice with the tablespoon of oil, season well and divide among the bowls • Top each with a big spoonful of carrot salad, a tablespoon of edamame beans and an aubergine half • Drizzle with extra teriyaki sauce and top with the reserved sesame seeds, spring onions and chilli • Slice the remaining lime into wedges and serve on the side