Sweet and sticky aubergine teriyaki, one of my all-time favourite dishes. I’ve made a vegan version using maple syrup and pomegranate molasses but you can substitute with honey and brown sugar if you like.
3 Cloves of Garlic
3 Inch Piece of Ginger
0.5 Cup of Light Soy Sauce
6 Tbsp of Maple Syrup
2 Tbsp of Pomegranate Molasses
1.5 Tbsp of Rice Vinegar
1 Tbsp of Corn Flour
1.5 Cup of Rice (I use Brown Japanese Rice)
3 Spring Onions
2 Tsp of White Sesame Seeds
1 Red Chilli
Cut the aubergines into small chunks and place in a large bowl.
For the marinade, finely chop the garlic and ginger and place into a small bowl. Add the soy sauce, maple syrup, pomegranate molasses, rice vinegar, cornflour and stir well. Pour the marinade over the aubergines, mix to combine and marinate in the fridge for 30 minutes.
Meanwhile, prepare your rice. I like to use brown Japanese rice but you can use any short to medium grain rice. Rinse it well and cook per pack instructions.
Heat a large pan on high heat and add a good splash of olive oil. Add the aubergines to the pan and cook for 10 minutes, stirring often. Add any remaining marinade to the pan and cover with a lid. Cook on medium-low heat for 20 minutes, stirring often, until the aubergines are soft and sticky. Taste and season accordingly.
Serve the aubergine teriyaki with the rice. Thinly slice the spring onions and chilli and scatter over each dish along with the sesame seeds.