Discover a new recipe from the authors of ‘Pinch Of Nom Air Fryer’ for sticky teriyaki aubergines, offering a mix of sweet, tangy, and salty flavours. Utilising an air fryer for quick cooking, this dish is perfect for midweek dinners.
Kate and Kay Allinson, authors of “Pinch Of Nom Air Fryer,” have shared a new recipe for sticky teriyaki aubergines, promising a flavorful meal ideal for midweek cooking. Today, Jake Food hears that this dish features aubergines coated in a homemade teriyaki glaze, balanced with a mix of sweet, tangy, and salty flavors. The recipe is straightforward and uses an air fryer, offering a quick method to cook the aubergine to a tender texture.
Ingredients (Serves 4):
1. Aubergines (500g) – Sliced into quarters lengthways
2. Low-calorie cooking spray
3. Optional Garnish – Toasted sesame seeds and finely sliced spring onion
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 (substitute with vegan ‘fish’ sauce if preferred)
– 2 garlic cloves, finely grated
– 1 tbsp finely grated root ginger
– Zest and juice of 1 lime
Cooking Instructions:
1. Preheat the air fryer to 200°C. Place the aubergine quarters in the air fryer basket and spray with low-calorie cooking spray. Air-fry for eight minutes, checking for tenderness. Cook an additional two minutes if needed.
2. Mix all glaze ingredients in a bowl.
3. Brush cooked aubergines with the teriyaki glaze and air-fry at 180°C for five minutes until the sauce becomes sticky.
4. Serve with toasted sesame seeds and sliced spring onion, accompanied by 125g of cooked basmati rice, or a preferred side.
This recipe, noted by Jake Food for its simplicity and speed, makes it a suitable choice for any weeknight meal.
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