Eggplant Aubergine Teriyaki Recipes

STICKY TERIYAKI AUBERGINE

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.

EGGPLANT AND TOFU TERIYAKI

Steps:

• Slice eggplant into strips or your choice of shape. To blanch eggplant, boil a pot with water. Once the water boils, add in the eggplant and leave to cook for 3-4 minutes until half-cooked. Then set aside.* (see notes)
• Drain excess liquid from the tofu. I like to do this by wrapping the tofu in a towel and pressing down with a heavy surface. Slice tofu into strips or shape of your choice.
• Heat a non-stick pan. Add in 2 tbsp oil. Once hot, add in the tofu. Pan-fry until golden brown and crisp on each side. You may need to do this in batches depending on the size of your pan. Set tofu aside.
• In the same pan, add 1 tbsp sesame oil. Sauté the garlic until aromatic then add in the bell peppers. Once the bell peppers are cooked, add in the tofu and eggplant. Pour in the teriyaki sauce. Leave to cook for a few minutes until the tofu and eggplant have absorbed the sauce. Feel free to add more teriyaki sauce.
• Season with some salt and pepper, to taste. Drizzle more sesame oil, if desired. Feel free to top with more sesame seeds. Turn off heat and enjoy with some steamed rice!

SUSAN'S JAPANESE EGGPLANT (AUBERGINE) TERIYAKI

Steps:

• Cut eggplants into 1" slices and soak in water for 10-15 minutes. Drain and dry them.
• Heat large, non-stick skillet and add 1/8 inch of vegetable oil and cook the eggplant slices on both sides until tender, adding more oil as needed.
• Remove from heat.
• Combine the other ingredients, except the seeds, including a few drops of sesame oil. Add to eggplant and let it sit for 10-20 minutes marinating.
• Before serving, sprinkle with sesame seeds.
• Serve warm or at room temperature.

EGGPLANT (AUBERGINE) TERIYAKI

Steps:

• Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices.
• Sprinkle with salt to drain out extra water, about 20 minutes.
• Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours.
• Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.