Teriyaki Aubergine on Brown Rice.


This is a great way to get the people to eat aubergine!

I used 2 medium aubergines in this recipe.

Lets get together what your going to need here:

2 Medium Aubergine

1 cup brown rice – more depending on how many your feeding.

1/2 cup soy sauce

1/4 cup mirin

2 tbsp rice vinegar

1 Tbsp brown sugar

4 cm piece of ginger finely minced up

4 garlic cloves minced up

toasted sesame seeds

finely sliced spring onions to garnish

So what your going to do here is put all the liquid ingredients together in a bowl along with the brown sugar, ginger and garlic. Whisk all together till sugar is well mixed in.

Then dice up your aubergine into fairly decent size pieces still, as it absorbs and will shrink up a bit, place the chopped aubergine into the bowl with soy sauce, etc.

Leave to soak and dance together, probably 30 mins or so, keep mixing every now and again.

While the aubergine is marinating you can cook your rice then cover with tin foil to keep warm until ready to serve.

Once your aubergine looks like its absorbed some of that delicious sauce and half an hr has passed lets heat ups your pan with some oil.

Using a slotted spoon carefully cook off the aubergine pieces it will spit and splatter a bit as its so hot, slowly adding in a bit of sauce and letting it cook out, if you have to do 2 batches to make sure you get a nice caramelised colour on your aubergine then do that.

Add your brown rice to the serving bowl and as each batch of aubergine is cooked, lay it on top making sure you also get all those pan juices in there too.

Sprinkle over the toasted sesame seeds and spring onions!


Please get in touch any questions.

lots of love

cupcake xx


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