Grilled aubergine teriyaki
Do you sometimes get aubergine in the house, but don't really know what to do with it? If done right, aubergine gives you the idea of meat, but in a surprisingly vegetable way. This recipe for grilled aubergine has a nice bite, but is soft and nutritious at the same time. Truly a delicious side dish to go with rice (and broccoli). Or with soba or rice noodles, in your quinoa bowl or pokebowl, you name it. By steaming the aubergine briefly first, you make it extra easy on yourself. This way, the aubergine is nice and soft within 10 minutes. But the flavour, of course, comes from the teriyaki sauce. An easy recipe you will always want to have in your fridge.
Side dishVegetable dish3 servings25 minutes preparation
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This is how you make it
- Cut the aubergine in three lengthwise, then in three widthwise, so that you have pieces of about 5x3 centimetres.
- Steam the aubergine halves for 10 minutes to soften them.
- Heat a little olive oil in a pan over medium-high heat.
- Remove the steamed aubergine from the steamer pan and fry for 2-3 minutes until lightly browned.
- Then pour 4 tablespoons of teriyaki wok sauce over the aubergine and simmer for another minute or 2, until they have a nice brown colour.
- Serve with rice and steamed broccoli, in your buddha bowl or poke bowl.
- Finely chop the spring onion.
- Garnish with chopped spring onion and sesame seeds.
Tip(s)
- Delicious with rice and broccoli or as part of your quinoa bowl or poke bowl.
