Teriyaki Aubergine

Aubergine is one of those vegetables that upon first glance you think ‘what am I supposed to do with that?!’ But, familiarise yourself with this unusually shaped ingredient and you’ll find that, actually, it’s incredibly versatile and also incredibly delicious. It can be used to make a variety of things – from baba ganoush to lasagne – or it can simply be flavoured in a many different ways. This recipe creates the most amazing teriyaki sauce which the aubergine is coated in and makes for an awesome, smoky and subtly sweet taste.


Teriyaki sauce has an absolutely incredible flavour but, often, store bought versions can have added refined sugar or use soy sauce, making this tasty condiment off limits for those with gluten intolerance.  Thankfully, it could not be easier to recreate these flavours with a few simple, fresh and natural ingredients which are not only delicious but also boast some awesome health boosting properties. Fresh ginger is always a winner thanks to its anti-bacterial properties and apple cider vinegar is amazing for supporting digestion health. Pair this with buckwheat or courgette noodles stirfried with a little broccoli, carrot and tamari for an awesome oriental meal. I cannot get enough of these flavours and I know you’ll feel the same too!


Serves 2

  • 1 large aubergine
  • 1/2 a tablespoon olive oil (+ extra for cooking)
  • 1 tablespoon tamari
  • 1 tablespoon apple cider vinegar
  • 1/2 a tablespoon rice syrup
  • 1/2 a tablespoon fresh grated ginger (or half a teaspoon ground ginger)
  • 1 small clove of garlic
  • 1-2 chillis


Pre-heat your oven to 180°C.

Slice your aubergine lengthwise into four. Then, lightly score the flesh of each one diagnonally, being careful not to cut all the way through.

In a baking tray, drizzle a generous amount of olive oil and coats your aubergines on both sides. Cover the tray with foil and place in the oven for 20 minutes. In the meantime, make your teriyaki sauce.

Simply place all the ingredients for the sauce in a bowl and mix together until when combined. After 20 minutes, remove your aubergines from the grill and coat the scored side with the teriyaki sauce well. Leave the foil off and return to the oven for a further 10 minutes. If you like, you can put turn on the grill for the final ten minutes into to turn the aubergines crispy and caramel-like.

Then, remove from the oven and enjoy with whatever you like!

Maxine Ali