Sticky Teriyaki Aubergine Auto translated

Easy 16 January 2024
Preparation time
10 min
Cooking time
30 min

Our organic teriyaki sauce combines tamari, ginger, garlic and chili. It tastes particularly good in combination with jasmine rice and Japanese eggplant.

135 Jasmine rice
2 Japanese eggplants (or a normal one)
100 Teriyaki-Soße
2.5 tbsp. Sesame oil
1 Spring onion, only the green part
1 Prise Black sesame seeds
0.5 fresh chili, finely chopped
1 Schuss Teriyaki-Soße
0 Saft half a lime
  • Step 1/4

    Cut the eggplants in half lengthways and cut crosswise. If necessary, cut in half again crosswise.

  • Step 2/4

    Mix the marinade and generously coat the eggplant halves with it. Then heat a little oil in a non-stick frying pan and fry the eggplant slices on both sides over a medium heat for approx. 5 minutes. Brush with the marinade again in between if necessary.

  • Step 3/4

    Cook the jasmine rice according to the packet instructions. Cut the top part of the spring onion into fine rings.

  • Step 4/4

    Serve the eggplants on top of the rice and garnish with the toppings.

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