Ingredients
Baked eggplant
Teriyaki marinade
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
6.Combine all the ingredients in a small saucepan and simmer for 3-4 minutes, until slightly reduced.
Note
- 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
