Sticky Teriyaki Aubergine Food
TERIYAKI SAUCE
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
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
Provided by Jamie Oliver
Categories Cheap & cheerful Vegetables Romantic meals Dinner for two Cheap & cheerful
Time 20m
Yield 2
Number Of Ingredients 5
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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