teriyaki aubergine w glaze
super light & creamy golden aubergine chunks coated in teriyaki & drizzled w/ teriyaki glaze, crispy onions & sesame seeds
IngredientsMakes: 180g (1)
| 172g | aubergine | ||
| 8g | teriyaki sauce | ||
| 8g | ktc crispy onion | ||
| 0.5g | sesame seeds | ||
| 0.5g | salt | ||
| 50g | water | ||
| 15g | honey | ||
| 5g | soy sauce |
Method
| Dice aubergine into 1 inch cubes, steam for 15m. |
| Remove from steamer and allow to cool on a plate, until they've stopped releasing steam. |
| Steaming the aubergine first gives it a super light & creamy texture and makes sure it's cooked all the way through - these are big chunks after all! |
| Oil glaze a pan & add the aubergine when it's hot - almost smoking! |
| Season w/ a little salt & turn when bottoms are golden. |
| Drizzle with teriyaki sauce and toss to coat the aubergine. |
| Turn out into warm bowl, drizzle w/ the reduction / teriyaki glaze. |
| To make the reduction deglaze the pan w/ a shot of water & add a tsp of runny honey & a glug of soy sauce. |
| Stir w/ a spatula until it has a syrupy consistency & pour over the aubergine. |
| Then sprinkle w/ sesame seeds & crispy onion. |
| Thanks to Growing Local for the aubergine for tis recipe! |
| If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for! |
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