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Sticky teriyaki aubergine
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Total Time:
20 minutes
Ingredients:
  • 1 large aubergine (400g)
  • 4 spring onions
  • 1 fresh red or yellow chilli
  • 20 g unsalted peanuts
  • 2 tablespoons teriyaki sauce
Instructions:
  • Heat a 26cm non-stick frying pan over high heat and add 250ml of water. Slice the aubergine in half lengthways, score the flesh side a few times, and place skin side up in the pan. Season with sea salt and black pepper. Cover and cook for about 10 minutes until the water evaporates and it starts to sizzle. Slash the spring onions, cut the whites into 3cm pieces, and set aside. Thinly slice the deseeded chili and green spring onions, soak in ice water to crisp. Once the aubergine sizzles, add 1 tablespoon of olive oil, white spring onions, and peanuts to the pan. Stir well. Add a splash of water and teriyaki, reduce heat and cook until sticky. Flip aubergine, let it caramelize for a few minutes, then serve topped with drained green spring onions and chili. Enjoy!

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