Aubergines love to absorb love, and for 20’ they have been in love with oils that helped them become tender loving aubergines. They also like to mate with flavour, thus for the last 25’ they have been soothing with teriyaki sauce. And as if that was not enough, pickled ginger and chilli have spiced them up and turned them into mature and elegant ones with, not just a hint of, an Oriental touch!

Teriyaki Aubergines

Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.

I hope you enjoy it!

Here you can find more of my Recipes that include Aubergines.

Share by Email Print Recipe Share on Facebook

Teriyaki Aubergines

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Side Dish

Cuisine: Asian

Keyword: Food Recipes, Pleasures, Veggies

Servings: 5 People

Ingredients

• 5 Medium Aubergines , eggplants
• 75ml EVOO , extra virgin olive oil
• 15ml Sesame oil
• 1- inch Ginger , grated
• 1 Red Chilli Pepper , thinly sliced
• 30ml Rice Vinegar , Apple Cider Vinegar will also do
• 1 tsp Sugar
• 60ml Teriyaki sauce
• 2 tbsp fresh Coriander , leaves picked
• 2 Scallions , mostly green parts, thinly sliced
• 1 tsp Sesame Seeds , toasted
• 1 tsp Sea Salt
• ½ tsp freshly ground Black Pepper

Instructions

• We quickly pickle the ginger and the chilli by adding them into a bowl where we already diluted the sugar with the rice vinegar. Mix well and keep aside for 20’.
• Turn on the oven to 190°C, air circulation, rack set at the middle.
• We halve the aubergines, lengthwise and score them in a crisscross pattern without damaging their skin. Use an oven-proof dish and place the aubergines flesh side up. Mix the olive oil with the sesame oil and brush it over the aubergines. Place in the oven and cook for 20’.
• Remove from the oven and brush the aubergines with the teriyaki sauce, season them with salt & pepper and put back in the oven to cook for 25’.
• To serve, place them in a flat dish, add on top the ginger and chilli (without the vinegar), sprinkle the sesame seeds and garnish with the coriander leaves and the sliced scallions.