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?!