Teriyaki Eggplant

Charmaine Lu -

  • 4 tbsp teriyaki sauce
  • 1 tbsp toasted sesame oil
  • 1.5 tbsp honey
  • 2 medium eggplants, sliced
  • 1 tsp oil
  • 10g ginger, sliced into matchsticks
  • 400g sushi rice
  • 100g pak choi, halved lengthways
  • 2 tsp rice vinegar
  • 1 tsp sesame seeds
  • 2 sliced spring onions
  • Mix the teriyaki sauce, sesame oil and honey in a bowl and add the eggplant slices. Toss to coat, leave to soak for 10 mins, then arrange on a lined baking sheet and grill for 6 mins on each side or until lightly charred. Baste with the marinade a couple of times during cooking.
  • Meanwhile, heat the oil in a pan and cook the ginger and pak choi for 3 mins to wilt. Cook the rice according to pack instructions, stir in the vinegar and divide between plates. Top with the teriyaki eggplant and pak choi, then drizzle with the remaining marinade and sprinkle with sesame seeds and spring onions to serve.
30 mins
2 serving