Okay so this is a two-parter…
You’ll need to make a teriyaki sauce to drench your aubergines in.
…But don’t worry, I’ve got you covered.
Up first: Teriyaki sauce
What you will need:
1 Tablespoon of tamari
1 Tablespoon of mirin
1 clove of garlic, grated finely (the worst job ever)
About an inch piece of root ginger, grated finely (…again, ha)
2 Tablespoons of maple syrup
1 Tablespoon of arrowroot
100ml water
Lets get crackin:
Mix about 1/3 of the water with the arrowroot to make a paste, once consistent, keep adding water until it is pourable.
Chuck all the other stuff in to a mediumish sauce pan and get it boiling
Add the arrowroot liquid into said mediumish sauce pan and whisk the two mixtures until thicccc
Simmer for a few minutes until it’s all glossy and shiney
Noww… at this point you COULD just use the teriyaki sauce for a myriad of dishes but because you’ve got this far, I reckon you should give glazing up the aubergines a go.
SO
What you will need:
A red hot chilli pepper
Small chunk of ginger, grated finely
2 Teaspoons of mirin
Lil pinch of caster sugar
2 Aubergines, sliced thick, lengthways
1 Teaspoon sesame oil
6 Tablespoons of Teriyaki sauce (scroll up)
3 Spring onions chopped, greens only
Lets go:
Heat your oven to about 190C
Mix the chilli, ginger, mirin and sugar together and leave it to one side
Score your aubergines in a criss crossy pattern, don’t penetrate the skin though, place them in a roasting tin
Brush your aubergines with sesame oil and season with a bit of salt n pepper
Roast your aubergines for about 20 mins then brush over with your teriyaki sauce
Keep roasting for another 20-30 mins
Once tender, take out of the oven, scatter with toasted sesame seeds, green onions and your chilli, ginger liquid mix.
I served mine with sticky rice & sesame baked kale, what ya waiting for?!