Sticky Teriyaki Aubergine Recipe

Jump to Recipe Print Recipe

This Sticky Teriyaki Aubergine Recipe is a sticky and savory recipe, which is made with fresh aubergine and teriyaki sauce. It’s the perfect 20-minute meal, ready in about 25 minutes.

Sticky Teriyaki Aubergine Ingredients

1 large aubergine (400g)
4 spring onions
1 fresh red or yellow chilli
20g unsalted peanuts
2 tablespoons teriyaki sauce
1 tablespoon olive oil
Sea salt and black pepper

How To Make Sticky Teriyaki Aubergine

Steam the Aubergine: Place a large non-stick frying pan on a high heat and pour in 250ml of water. Halve the aubergine lengthwise, quickly slash the flesh side of each half a few times, and place them skin-side up in the pan. Season with sea salt and black pepper, cover, and cook for 10 minutes, or until the water has boiled away and the aubergine begins to sizzle.
Prepare the Garnish: While the aubergine cooks, trim the spring onions. Cut the white parts into 3cm lengths at an angle. Finely slice the green parts of the spring onions and the deseeded chilli lengthwise. Place the sliced greens and chilli in a bowl of ice-cold water to crisp up.
Sizzle and Glaze: When the aubergine starts to sizzle, add 1 tablespoon of olive oil, the white parts of the spring onion, and the peanuts to the pan. Stir regularly for 2 minutes. Add a splash of water to the pan, then drizzle in the teriyaki sauce.
Finish and Serve: Reduce the heat to medium, turn the aubergine flesh-side down, and let it get sticky for a few minutes, jiggling the pan occasionally. Serve the aubergine, sprinkled with the drained and crisped-up green spring onion and chilli.

Recipe Tips

How to get the aubergine soft and tender? The initial steaming step is key. Cooking the aubergine covered in water first makes it incredibly soft and tender on the inside before you sizzle it at the end to get it sticky and caramelized.
Can I make this spicier? Absolutely. For more heat, leave some of the seeds in the chilli, or add a few extra dashes of your favorite hot sauce along with the teriyaki sauce.
What if I don’t have teriyaki sauce? You can make a simple substitute by mixing 2 tablespoons of soy sauce with 1 tablespoon of honey or maple syrup and a small, grated clove of garlic.
Can I add a protein? Yes, this dish is a great base. You could add some cubed firm tofu or pre-cooked shredded chicken to the pan along with the peanuts to make it a more substantial meal.

What To Serve With Sticky Teriyaki Aubergine

This dish is delicious and satisfying on its own, but it’s traditionally served with:

A bowl of fluffy steamed jasmine or basmati rice
Soba or udon noodles
A simple, crisp cucumber salad

How To Store Sticky Teriyaki Aubergine

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The texture will be best on the day it’s made.
Reheating: Reheat gently in a non-stick pan over a medium-low heat with a splash of water to loosen the sauce.
Freezing: Freezing is not recommended as the texture of the aubergine will become very soft and watery upon thawing.

Sticky Teriyaki Aubergine Nutrition Facts

Calories: 250-300 kcal
Fat: 15g
Carbohydrates: 25g
Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why does the aubergine cook in water first?

This is a clever cooking technique that essentially steams the aubergine, making it perfectly soft and tender all the way through without using a large amount of oil. The final sizzle is just to create the sticky, glazed exterior.

Can I use a different nut?

Yes. If you don’t have peanuts, toasted cashews or even sesame seeds would be a delicious substitute for the crunchy element.

Can I bake the aubergine instead of pan-frying?

You can, but the texture will be different. To bake, you would toss the aubergine in oil and roast at 400°F (200°C) for 20-25 minutes until tender, then toss it with the teriyaki sauce in a pan at the end. The pan-steam method creates a much softer result.

Try More Recipes:

Course: DinnerCuisine: Japanese-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Tender, pan-steamed aubergine is finished in a hot pan with a sticky teriyaki glaze and crunchy peanuts for a quick and flavorful meal.

Ingredients

1 large aubergine (400g)
4 spring onions
1 fresh red or yellow chilli
20g unsalted peanuts
2 tablespoons teriyaki sauce
1 tablespoon olive oil

Directions

Halve and score the aubergine. Steam it in a covered pan with water for 10 minutes until the water evaporates and it sizzles.
While it cooks, prep the garnish by slicing the green parts of the spring onion and the chilli and placing them in ice water.
Add olive oil, the white parts of the spring onion, and the peanuts to the sizzling aubergine. Stir for 2 minutes.
Drizzle in the teriyaki sauce and reduce the heat.
Turn the aubergine and let it get sticky for a few minutes.
Serve immediately, topped with the drained chilli and spring onion garnish.

Notes

Listening for the change in sound from boiling to sizzling is the key to knowing when to add the oil.
Placing the sliced chilli and spring onion greens in ice water makes them extra crisp and curly for a beautiful garnish.
This is a very fast recipe, so have all your ingredients prepped and ready before you start cooking.
Be sure to use a non-stick pan to prevent the sticky glaze from burning.