Teriyaki Aubergine


1 large aubergine (diced)

5ml crushed ginger

5ml crushed garlic

30ml oil

pinch coarse seasalt

50ml teriyaki sauce

5ml dark soya sauce

30ml roughly chopped corrionder

1 red onion sliced (Chinese style)

1tbsp sesame seeds

Heat the oil (preferably in a wok) and once hot add the aubergines. Once the aubergines have softened a bit add the onions and cook a further 3 minutes on a medium heat. Add the garlic, ginger and sesame seeds. Once the seeds are slightly toasted add the remainder of the ingredients except for the coriander which must be added just before serving. The dish is best served warm.



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