Sticky Teriyaki Aubergine Food

TERIYAKI SAUCE

Teriyaki sauce image

This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers

Provided by Esther Clark

Categories Condiment

Time 15m

Yield Makes 1 medium sized jar

Number Of Ingredients 8

Ingredients

85g light brown soft sugar
70ml light soy sauce
1 large garlic clove, crushed
4cm piece ginger, peeled and finely grated
1 tbsp cornflour
1 tbsp rice wine vinegar
sesame seeds (optional)
2 spring onions, finely sliced (optional)

Steps:

Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.

Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 0.1 grams protein, Sodium 0.33 milligram of sodium

STICKY TERIYAKI AUBERGINE

Sticky teriyaki aubergine image

Provided by Jamie Oliver

Categories Cheap & cheerful Vegetables Romantic meals Dinner for two Cheap & cheerful

Time 20m

Yield 2

Number Of Ingredients 5

Ingredients

1 large aubergine, (400g)
4 spring onions
1 fresh red or yellow chilli
20 g unsalted peanuts
2 tablespoons teriyaki sauce

Steps:

Put a 26cm non-stick frying pan on a high heat and pour in 250ml of water.
Halve the aubergine lengthways, quickly slash the flesh side of each half a few times and place skin side up in the pan, then season with sea salt and black pepper.
Cover and cook for 10 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
Deseed the chilli and finely slice lengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
When the aubergine starts to sizzle, add 1 tablespoon of olive oil, the white spring onion and the peanuts to the pan, stirring regularly.
After 2 minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
Turn the aubergine, jiggle the pan and let it get sticky for a few minutes, then dish up, sprinkled with the drained green spring onion and chilli.

Nutrition Facts : Calories 181 calories, Fat 12 g fat, SaturatedFat 2 g saturated fat, Protein 5.2 g protein, Carbohydrate 13.3 g carbohydrate, Sugar 11.1 g sugar, Sodium 1.4 g salt, Fiber 4 g fibre

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