Vegan Sticky Teriyaki Aubergine Bosh TV

Sticky Teriyaki Aubergine

  • Simple
  • 0:55 m
  • 21 ingredients

This sticky teriyaki aubergine is a real showstopper and bound to impressed whoever tries it. With a homemade sweet and tangy teriyaki sauce alongside a crisp and zingy carrot salad, this is a dish you'll be adding to you weekly rotation!

Serves: 4

Ingredients

For the aubergines

  • 1 tbsp vegetable oil
  • 2 tbsp toasted sesame oil
  • 2 large aubergines - about 650g
  • 180g edamame beans
  • 1 lime
  • 2 tsp cornflour

For the rice

  • 1 tbsp vegetable oil
  • 200g basmati rice
  • 600ml boiling water
  • Salt & pepper to taste

For the carrot salad

  • 4 tbsp sesame seeds
  • 4 spring onions
  • ½ red chilli
  • 2 carrots - peeled
  • salt

For the salad dressing

  • 2 tbsp light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp toasted sesame oil

For the teriyaki sauce

  • 175 tbsp water - plus 1 tbsp
  • ½ lime
  • 3cm piece of fresh ginger
  • 1 small garlic clove
  • 35ml soy sauce
  • 40g dark brown sugar

Before you start

Small saucepan with a lid l Kettle boiled l Line a baking tray l Small saucepan

Step 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

Ingredients

  • 200g basmati rice
  • 600ml boiling water
  • Salt & pepper to taste

Step 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

Ingredients

  • 1 tbsp vegetable oil
  • 2 tbsp toasted sesame oil
  • 2 large aubergines - about 650g
  • 2 tsp cornflour

Step 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

Ingredients

  • 4 tbsp sesame seeds
  • 2 tbsp light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp caster sugar
  • 1 tbsp toasted sesame oil
  • 4 spring onions
  • ½ red chilli
  • 2 carrots - peeled
  • salt

Step 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

Ingredients

  • 175 tbsp water - plus 1 tbsp
  • ½ lime
  • 3cm piece of fresh ginger
  • 1 small garlic clove
  • 35ml soy sauce
  • 40g dark brown sugar

Step 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

Ingredients

  • 1 tbsp vegetable oil
  • 180g edamame beans
  • 1 lime