Sticky Teriyaki Aubergines
Give aubergines a flavour boost with this delicious Sticky Teriyaki Aubergine recipe. Combine chilli with spices and Kikkoman Teriyaki Marinade to create this mouth-watering dish. Created by our friends at MOB Kitchen.
- Preparation Time10 mins
- Cooking Time20 mins
- 2 Aubergines
- Knob of Ginger
- 1 Red Chilli
- 3 Star Anise
- 4tbsp Kikkoman Teriyaki Marinade
- 1 Garlic Clove
- 2tbsp Rice Wine Vinegar
- 200ml Vegetable Stock
- Drop of Sesame Oil
- 1tsp Cornflour
- 400g Rice
- Handful of Pomegranate Seeds
- Handful of Mint
- Olive Oil
Chop up your aubergines into chunky strips and add to a wok. Once brown and soft, set them aside.
Get your rice on the boil (see packet instructions).
Chop up the ginger, red chilli and garlic.
Add the chilli, star anise and ginger to the wok with a drizzle of olive oil. Add the Kikkoman Teriyaki Marinade followed by the garlic. Give this a stir. Add the rice wine vinegar, veggie stock and sesame oil. Allow the sauce to simmer for a few minutes.
To make a cornflour slurry, mix your cornflour with 100ml of water in a glass and stir together. Add this to the wok and stir. Add your cooked aubergine back into the wok and mix it all together, coating the aubergine in that sticky sauce.
Roughly chop up your mint for the garnish.
Serve on a bed of rice. Sprinkle some pomegranate seeds and mint over the top and tuck in!