Grilled Aubergine Slices with Chicken Filling

Grilled Aubergine Slices with Chicken Filling

Little fried aubergines "sandwiches" with a stuffing of chicken and tofu. Part of our series of Japas (Japanese tapas recipes for chefs).

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time10 mins


  • 1 pc aubergine
  • 1/2 pc spring onion
  • 12 pcs eringi mushrooms
  • Kikkoman Teriyaki Glaze
  • Mustard
  • Oil
  • Potato starch
For the filling:
  • 200g minced chicken meat
  • 80g tofu
  • 1/2 pc leek
  • 1 pc egg white
  • 4 tbsp panko breadcrumbs
  • 1 tbsp wheat flour
  • 1/4 tsp salt
  • a pinch white pepper


Chop spring onion into thin slices.

Prepare the filling: finely chop the leek, remove moisture from tofu. Put all ingredients for the filling in a bowl and knead well until all mixed well and smooth. If too soft and fluffy, add more panko.

Slice aubergine into rings of 3mm thickness. Sprinkle one side of each slice with potato starch. Place some filling on the side with potato starch and top with another slice (potato starch down). Press gently and ensure a neat round shape.

Preheat the oil in a frying pan and fry the aubergine sandwiches on each side. When ready remove the oil from the pan, pour in some Kikkoman Teriyaki Glaze and warm it through. Brush the glaze on each aubergine sandwich and serve hot cut in halves with some mustard.

Garnish with spring onions and serve with fried eringi mushrooms.

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