Teriyaki sesame baked eggplant
Eggplant is the star of the show in this vegan, Japanese inspired dish! The sweet and savoury flavours of Teriyaki shine amongst the soft, baked eggplant to create a truly scrumptious meal. Serve as a side dish, or pair with steamed rice and a crisp slaw for a moreish dinner.
- 2 eggplants
- 1 tsp sesame oil
- ¼ cup soy sauce
- 3 Tbsp mirin
- 2 Tbsp brown sugar
- 2 tsp minced ginger
- 2 cloves garlic, minced
- 2 Tbsp sesame seeds, toasted
- 1 spring onion, finely sliced
- Preheat your oven to 200 degrees celsius fan bake. Cut the eggplants in half lengthways, then use a small knife to cross hatch the flesh; ensuring not to cut the entire way through the eggplant.
- Lay the eggplant skin side down on a lined roasting tray. Drizzle the sesame oil over the eggplant, then turn over so the eggplant is skin side up. Place into the oven, and bake for 15 minutes.
- While the eggplant is baking, make the teriyaki sauce by combining the soy sauce, mirin, brown sugar, ginger, garlic and 1 Tbsp of the sesame seeds.
- Remove the eggplant from the oven, and carefully flip so the eggplant flesh is facing upwards. Spoon the teriyaki sauce over the eggplant, and return to the oven for a further 20-30 minutes or until the eggplant is soft and tender when tested with a knife.
- Transfer the eggplant to a serving plate, then garnish with the remaining sesame seeds and sliced spring onion before serving.