Sticky Teriyaki Aubergine

Preparation time:

Baking / Cooking time:

10 minutes

30 minutes

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

Ingredients for

135 g

Jasmine rice

2 Whole

Japanese eggplants (or a normal one)

100 ml

Teriyaki-Soße

2.5 tbsp.

Sesame oil

1 Whole

Spring onion, only the green part

1 Pinch

Black sesame seeds

0 to taste

fresh chili, finely chopped

1 Shot

Teriyaki-Soße

0 Juice

half a lime

1 Pinch

Black sesame seeds

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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Jules Radu

Social Media & Creative Content

You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work here, become test subjects. We can confirm that when Jules cooks, it's really tasty! In addition to developing recipes, she also has a knack for designing and implementing video and marketing projects.

It's clear that Jules has turned her hobby into a career when you take a look at her list of favourite things to do: in her free time, she loves to experiment with new recipes – and she shares the delicious results on her Instagram channel @beatreaze. Her sense of aesthetics isn't just limited to arranging snacks on a plate. Jules also has a soft spot for interior design and loves unusual vintage lamps.