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Sticky Teriyaki Aubergine

Name: Sticky Teriyaki Aubergine
Prep time: 10 min
Cook time: 30 min
Yield: 1
Ingredients: 135 Jasmine rice; 2 Japanese eggplants (or a normal one); 100 Teriyaki-Soße; 2.5 tbsp. Sesame oil; 1 Spring onion, only the green part; 1 Pinch Black sesame seeds; 0.5 fresh chili, finely chopped; 1 Shot Teriyaki-Soße; 0 Juice half a lime

Easy 16 January 2024

Preparation time

10 min

Cooking time

30 min

Our organic teriyaki sauce combines tamari, ginger, garlic and chili. It tastes particularly good in combination with jasmine rice and Japanese eggplant.

Ingredients for

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

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.

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