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Sticky teriyaki aubergine

Sticky teriyaki aubergine

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Sticky teriyaki aubergine

With fresh chilli & crunchy peanuts

With fresh chilli & crunchy peanuts

Serves 2

Cooks In20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 181 9%

  • Fat 12g 17%

  • Saturates 2g 10%

  • Sugars 11.1g 12%

  • Salt 1.4g 23%

  • Protein 5.2g 10%

  • Carbs 13.3g 5%

  • Fibre 4g -

Of an adult's reference intake


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

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver


  1. Put a 26cm non-stick frying pan on a high heat and pour in 250ml of water.
  2. 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.
  3. Cover and cook for 10 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
  4. Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
  5. 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.
  6. When the aubergine starts to sizzle, add 1 tablespoon of olive oil, the white spring onion and the peanuts to the pan, stirring regularly.
  7. After 2 minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
  8. 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.

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