Sticky Teriyaki Aubergine

Sticky Teriyaki Aubergine

This one is genuinely one of our favourites and we make it on repeat. There's something about sticky, caramelised aubergine with that deep teriyaki glaze that just hits every time. The outside gets beautifully lacquered and a little charred, and the inside goes all soft and melty. It's the kind of side dish that ends up stealing the whole show, and honestly, we're not sorry about it. Make this tonight and you'll see exactly what we mean.

Cook: 55 min
Serves 4

Before You Start

  • Heat grill to max
  • Large baking tray lined with parchment
  • Microplane or fine grater (for ginger & garlic)
  • Small saucepan (for teriyaki sauce)
  • Whisk

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp toasted sesame oil
  • 2 large aubergines - about 650g
  • 180g edamame beans
  • 1 lime
  • 2 tsp cornflour
  • 1 tbsp vegetable oil
  • 200g basmati rice
  • 600ml boiling water
  • Salt & pepper to taste
  • 4 tbsp sesame seeds
  • 4 spring onions
  • ½ red chilli
  • 2 carrots - peeled
  • salt
  • 2 tbsp light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp toasted sesame oil
  • 175 tbsp water - plus 1 tbsp
  • ½ lime
  • 3cm piece of fresh ginger
  • 1 small garlic clove
  • 35ml soy sauce
  • 40g dark brown sugar

Method

1

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
2

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
3

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
4

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
5

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

Tips & Variations

  • Get the heat right: We find this works really well on a really hot pan or griddle. Don't be tempted to move the aubergine around too much, just let it sit and get some proper colour before you flip it.
  • Swap the sweetener: If you haven't got mirin, a small splash of maple syrup and a bit of rice vinegar gets you pretty close. Henry always keeps both in the cupboard just in case.
  • Make it a main: This is listed as a side but honestly, pile it over rice with some sesame seeds and spring onions and it's a full meal. Ian eats it that way at least once a week.

Why This Works

The trick here is getting the aubergine properly golden before the glaze goes on. If you rush that step, the sauce just sits on the surface rather than sinking in and doing its thing. Once the glaze hits a hot, already-softened aubergine, it reduces fast and gets thick and sticky in the best possible way.