Teriyaki aubergine
Published: July 17, 2017 at 11:14 AM
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Serves 4 as a side
Easy
Total time: 40 mins
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Try our teriyaki aubergine recipe, it's easy, serves 4 as a side and has only 105 calories. This vegan recipe is sticky, sweet and perfect for brushing over grilled or roasted veggies
Vegan
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Take your dish to the next level with our teriyaki sauce recipe and also try our teriyaki chicken, teriyaki salmon and teriyaki aubergine bowls.
Ingredients
Nutrition
-
1 red chilli
sliced
-
a small chunk ginger
shredded
-
2 tsp rice vinegar
-
a good pinch caster sugar
-
8 baby aubergines
halved lengthways
-
1 tsp sesame oil
-
4-6 tbsp Kikkoman teriyaki sauce with toasted sesame
-
spring onions (greens only)
sliced to serve
Nutrition: per serving
- kcal105
- fat4.2g
- saturates0.6g
- carbs13g
- sugars12.6g
- fibre4.2g
- protein1.8g
- salt1.4g
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Method
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step 1
Toss the chilli and ginger with the rice vinegar and caster sugar, and leave to sit.
-
step 2
Heat the oven to 190C/fan 170C/gas 5. Score the flesh of the aubergines in a criss-cross pattern, but don’t cut through the skin.
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step 3
Mix the oils and brush all over the aubergines. Season.
-
step 4
Put the aubergines cut-side up in a roasting tin. Roast for 20 minutes then brush over the teriyaki sauce.
-
step 5
Keep roasting for another 20-30 minutes, until tender. Scatter over the spring onion greens, chilli and ginger just before serving.
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