Teriyaki aubergine with pak choi & rice
A quick and easy vegetarian take on a classic teriyaki dish. The aubergine absorbs the beautifully sweet and sticky teriyaki flavour, and is all tied together with some sticky rice and pak choi.
- Vegetarian1 of your 5 a day
- CourseMain meal
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- 4 tbsp Kikkoman Teriyaki Marinade
- 1 tbsp toasted sesame oil
- 1½ tbsp clear honey
- 2 small-medium aubergines
- 1 tsp sunflower oil
- 10g fresh root ginger, peeled and sliced into matchsticks
- 90g baby pak choi (or ½ x 235g pack pak choi), halved lengthways
- 400g Kenji Sushi Rice
- 2 tsp white rice wine vinegar(approx. 1-2 tsp)
- 1 tsp toasted white sesame seeds
- 2 salad onions, finely sliced
Preheat the grill to high. Mix the teriyaki marinade, sesame oil and honey in a mixing bowl. Cut the aubergines into 2cm-thick slices and toss in the marinade, leaving to soak for a couple of minutes; reserve any remaining marinade. Arrange the slices on a large foil-lined baking sheet and grill for 5-6 minutes on each side, until tender and lightly charred. Baste with the marinade on both sides when turning.
Meanwhile, heat the sunflower oil in a frying pan over a medium-high heat and add the ginger and pak choi. Stir-fry for 2-3 minutes until the pak choi is wilted and tender.
Heat the rice according to pack instructions, then stir in the rice wine vinegar and divide between plates. Top with the aubergine and pak choi, drizzle with the remaining marinade and sprinkle with the sesame seeds and salad onions to serve.
Typical values per serving when made using specific products in recipe