Teriyaki Aubergine
Recipe Type: Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Aubergine is one of the most versatile vegetables – it can be baked, roasted, pureed and, depending on how it is cooked, its appearance and flavour will vary quite considerably. Whilst in Israel wandering around the back streets of Neve Tzedek, one of the original neighbourhoods of Tel Aviv, I ordered this dish. I was so impressed that I have created my own version. It is perfect as part of a starter mezze and delicious hot or cold which makes it suitable for Shabbat and Yom Tovs. The tasty sauce is delicious mopped up with chollah.
Ingredients
- 2 large aubergines – sliced lengthways and cut in 4 cm widths
- 2 tablespoons salt
- 3 tablespoons olive oil
- 2 tablespoons sesame oil
- 50 ml soy sauce
- 50 ml sake or mirin rice wine
- 2 tablespoons sugar
- 1 tablespoon grated fresh ginger
- For the garnish
- 2 tablespoons toasted sesame seeds
- 2 tablespoons fresh basil – roughly chopped
Instructions
- Sprinkle salt on to the sliced aubergine and leave for 20 minutes. Rinse well and pat dry.
- Pre-heat the grill.
- Drizzle olive oil over the aubergine and grill for about 5 minutes on both sides until soft and golden. Transfer to an ovenproof dish.
- Combine the sesame oil, soy sauce, sake, sugar and ginger together.
- Pour the teriyaki sauce over the cooked aubergine.
- Pre-heat the oven to 200°C/400°F/Gas mark 6.
- Place the aubergine in the oven for 15 minutes for the flavours to infuse.
- To serve the stylish way: Garnish with toasted sesame seeds and a sprinkling of chopped basil leaves.
Notes
20 minutes of the preparation time is to salt the aubergine.
For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website. All classes can be tailored for vegetarians.
Denise’s Kitchen
Tel: 01923 836 456 Email: [email protected] Web: www.jewishcookery.com
