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!
Serves
Ingredients
For the aubergines
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 large aubergines - about 650g<item-todo-done><item-todo-done>180g edamame beans<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>2 tsp cornflour<item-todo-done>
For the rice
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>200g basmati rice<item-todo-done><item-todo-done>600ml boiling water<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
For the carrot salad
<item-todo-done>4 tbsp sesame seeds<item-todo-done><item-todo-done>4 spring onions<item-todo-done><item-todo-done>½ red chilli<item-todo-done><item-todo-done>2 carrots - peeled<item-todo-done><item-todo-done> salt<item-todo-done>
For the salad dressing
<item-todo-done>2 tbsp light soy sauce<item-todo-done><item-todo-done>2 tbsp rice wine vinegar<item-todo-done><item-todo-done>1 tbsp caster sugar<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done>
For the teriyaki sauce
<item-todo-done>175 tbsp water - plus 1 tbsp<item-todo-done><item-todo-done>½ lime<item-todo-done><item-todo-done>3cm piece of fresh ginger<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done><item-todo-done>35ml soy sauce<item-todo-done><item-todo-done>40g dark brown sugar<item-todo-done>
Before you start
Small saucepan with a lid l Kettle boiled l Line a baking tray l Small saucepan
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 and serve
- 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
- 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