Sticky Teriyaki Aubergine – Jamie Olivers 5 Ingredient.


Sticky Teriyaki Aubergine - Jamie Olivers 5 Ingredient.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people


  • 1 Whole Aubergine
  • 1 Bunch Spring Onions
  • 2 Whole Chillies 1 Yellow 1 Red etc
  • .25 Cup Peanuts Roasted Unsalted
  • 50 ml Teriyaki Sauce


  • Put a 26cm non-stick frying pan on a high heat and pour in 250mls of water.
  • Halve the eggplant lengthways, quickly slash the skin of each half a few times and place skin side down in the pan, then season with sea salt and black pepper.
  • Cover and cook for l0 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
  • Meanwhile, trim the spring onions. Cut the whites into 3cm lengths at an angle and put aside.
  • Deseed the chilli and finely slice Iengthways with the green part of the spring onions. Place both in a bowl of ice-cold water and put aside to crisp up.
  • When the eggplant starts to sizzle, add l tablespoon of olive oil, the white spring onions and the peanuts to the pan, stirring regularly.
  • After a few minutes, add a splash of water, drizzle in the teriyaki and reduce to a medium heat.
  • Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then serve sprinkled with the drained green spring onions and chilli and a few peanuts scattered over the dish.