Sticky Teriyaki Aubergine

Name: Sticky Teriyaki Aubergine
Prep time: 10 min
Cook time: 30 min
Yield: 1
Ingredients: 135 g Jasmine rice; 2 Whole Japanese eggplants (or a normal one); 100 ml Teriyaki-Soße; 2.5 tbsp. Sesame oil; 1 Whole Spring onion, only the green part; 1 Pinch Black sesame seeds; 0 to taste fresh chili, finely chopped; 1 Shot Teriyaki-Soße; 0 Juice half a lime; 1 Pinch Black sesame seeds

Easy 16 January 2024

Preparation time

10 min

Cooking time

30 min

Ingredients for

135 g	Jasmine rice
2 Whole	Japanese eggplants (or a normal one)
100 ml	Teriyaki-Soße
2.5 tbsp.	Sesame oil
1 Whole	Spring onion, only the green part
1 Pinch	Black sesame seeds
0 to taste	fresh chili, finely chopped
1 Shot	Teriyaki-Soße
0 Juice	half a lime
1 Pinch	Black sesame seeds

Step 1/4
Cut the eggplants in half lengthways and cut crosswise. If necessary, cut in half again crosswise.
Step 2/4
Mix the marinade and generously coat the eggplant halves with it. Then heat a little oil in a non-stick frying pan and fry the eggplant slices on both sides over a medium heat for approx. 5 minutes. Brush with the marinade again in between if necessary.
Step 3/4
Cook the jasmine rice according to the packet instructions. Cut the top part of the spring onion into fine rings.
Step 4/4
Serve the eggplants on top of the rice and garnish with the toppings.

Jules Radu

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Sticky Teriyaki Aubergine

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