Sticky Teriyaki Aubergine Recipes

TERIYAKI SAUCE

Steps:

• Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
• Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.

STICKY TERIYAKI AUBERGINE

Steps:

• Put a 26cm non-stick frying pan on a high heat and pour in 250ml of water.
• Halve the aubergine lengthways, quickly slash the flesh side of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.
• Cover and cook for 10 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
• Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
• Deseed the chilli and finely slice lengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
• When the aubergine starts to sizzle, add 1 tablespoon of olive oil, the white spring onion and the peanuts to the pan, stirring regularly.
• After 2 minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
• Turn the aubergine, jiggle the pan and let it get sticky for a few minutes, then dish up, sprinkled with the drained green spring onion and chilli.