Japanese-style teriyaki baked eggplant with sesame seeds

ingredients

• Baked eggplant

  • 2 eggplants
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds, toasted
  • spring onion, to decorate (optional)

• Teriyaki marinade

  • 1/4 cup soy sauce
  • 1/4 cup shin mirin
  • 2 tablespoon brown sugar
  • 2 clove garlic, crushed
  • 1 teaspoon grated ginger

method

• Baked eggplant

  • 1

    Preheat oven to 180°C and line a tray with baking paper.

  • 2

    Make teriyaki marinade (see below).

  • 3

    Slice the eggplants in half, lengthways, then score the flesh in a diagonal pattern, taking care not to slice through the skin.

  • 4

    Brush all over with sesame oil and cook, skin-side down, in a frying pan for 2-3 minutes until the bottoms flatten and the incisions begin to open. Turn over and cook cut-side down for around 2 minutes until lightly browned. Transfer to prepared tray.

  • 5

    Spoon marinade over the cut sides of the eggplant until it runs into the incisions. Leftover marinade can be refrigerated. Bake for 20-25 minutes until tender and caramelised. Scatter with toasted sesame seeds and sliced spring onion, if desired.

• Teriyaki marinade

  • 1

    Combine all the ingredients in a small saucepan and simmer for 3-4 minutes, until slightly reduced.

notes

• Precooking the eggplant halves in the frying pan creates flat bottoms, which prevent them from tipping over in the oven and spilling the marinade out. PER SERVE Energy 324kcal, 1354KJ • Protein 4g • Total Fat 22g • Saturated Fat 5g • Carbohydrate 28g • Sugars 22g • Fibre 1g • Sodium 81mg