12 December 2025

Sesame Crusted Teriyaki Aubergine Steaks

Name: Sesame Crusted Teriyaki Aubergine Steaks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 3tbsp honey; 2tbsp soy sauce; 1tbsp Rice vinegar; 2 garlic clove; 1tsp ginger; 1 aubergine; 1 sesame seeds; 2tbsp sesame oil; 250g Steamed rice; 15g coriander; 2 lime wedges

These aubergine steaks marinated in a homemade teriyaki, become soft and jammy with a crisp crust of toasted sesame on the outside. Served with steamed coriander rice, this is a winner for a tasty no-fuss midweek meal.

Substitutes:

No honey? Try maple syrup or agave syrup instead.
No rice wine vinegar? Use white wine vinegar or apple cider vinegar instead.
No sesame oil? Use olive, sunflower or vegetable oil instead.
No coriander? Use parsley or spring onion instead.
No rice? Serve with noodles instead.

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Servings: 2

Ingredients:

For the marinade:

3 tbsp honey

2 tbsp soy sauce

1 tbsp Rice vinegar

2 garlic cloves (grated)

1 tsp ginger (grated )

For the aubergine steaks:

1 aubergine

1 sesame seeds (white)

2 tbsp sesame oil

For the coriander rice:

250 g Steamed rice

15 g coriander (chopped )

2 lime wedges

Recipe:

Preheat the oven to 220C/ 200C fan/ gas mark 8.
Combine all the marinade ingredients in a rectangular dish (about the same length as the aubergine) and mix well. Set aside.
Cut the aubergine in half lengthwise, then cut a small edge off of each half on the skin side so that the aubergine can lie flat. Score the flesh on both sides so that it will absorb the marinade better. Place the halves in the marinade, coat well and let sit for at least 20 minutes.
Once the aubergines have had some time to marinade, fill a dish with the sesame seeds and lie the aubergine halves into the seeds flipping them over to make sure both sides are well coated.
Heat a frying pan with the sesame oil and fry the aubergine for 3-5 minutes on low-medium heat, flipping the aubergine half way through to make sure both sides become golden and toasted, but not burnt. Transfer the pan to the oven and cook for 10-15 minutes until the aubergine is soft and the sesame coating is toasted and slightly crispy.
For the rice: Re-heat the rice, season to taste and mix with chopped coriander. Divide the rice between two plates and top each one with aubergine and some of the teriyaki sauce. Serve with lime wedges.
To make the rice instead of using pre-cooked rice: Rinse 100g of rice under cold water until the water comes out clear. Tip the rice into a pan. Add 200ml water (double the volume of water to rice), plus a generous pinch of salt. Bring to a boil, stir once and put a lid on. Turn the heat down to as low as possible and simmer for 10 minutes. Do not take the lid off. Try a grain of rice after 10 minutes - keep cooking for another couple of minutes if it isn’t quite ready - then turn the heat off and set aside for 4-5 minutes. Fluff the rice with a fork and dish up.