An air fryer is the perfect vehicle for sticky teriyaki aubergines
A quick midweek meal that’s packed full of flavour
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.“We couldn’t cram more flavour into these sticky teriyaki aubergines if we tried,” say Kate and Kay Allinson from Pinch of Nom.
“Raid your cupboards and you’ll probably find most of the ingredients you need to make the sticky, sweet, tangy and salty teriyaki glaze. It does call for fish sauce, which is the only thing that makes this recipe not vegetarian – you can swap this for a vegan ‘fish’ sauce if you prefer!”
Air fryer sticky teriyaki aubergine recipe
Serves: 4
Ingredients:
2 aubergines (500g), sliced into quarters lengthways
Low-calorie cooking spray
Sesame seeds, toasted (optional)
Spring onion, finely sliced (optional)
For the teriyaki glaze:
2 tbsp dark soy sauce
1 tbsp white wine vinegar
2 tbsp tomato puree
3 tbsp runny honey
½ tsp dried chilli flakes
1 tbsp fish sauce
2 garlic cloves, peeled and finely grated
1 tbsp finely grated root ginger zest and juice of 1 lime
To accompany:
125g cooked basmati rice
Method:
1. Place the aubergine quarters into the air fryer basket and spray with low-calorie cooking spray. Air-fry at 200C for eight minutes. Check that the aubergine is soft and cooked all the way through, if not, cook for a further two minutes.
2. While the aubergines are cooking, place all of the glaze ingredients into a bowl and mix well.
3. Once the aubergines are cooked, use a pastry brush to brush them with the teriyaki glaze, making sure they are well coated. Air-fry at 180C for five minutes until the teriyaki sauce takes on a sticky consistency.
4. Remove from the air fryer and sprinkle over some toasted sesame seeds and sliced spring onion, if using. Serve with rice, or your choice of accompaniment.
‘Pinch Of Nom Air Fryer’ by Kate and Kay Allinson (Bluebird, £20).
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments