A great vegetarian option for those who are missing their chicken teriyaki!


  • 2 aubergines
  • 4 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 garlic clove
  • 3 cm fresh ginger
  • 180 g Basmati rice
  • 375 ml water

To serve

  • 2 spring onions
  • Sesame seeds


  1. Preheat the oven to 200°C.
  2. Mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Grate the garlic clove and fresh ginger and add to the sauce.
  3. Cut the aubergines in half and cut a check pattern into the halves. Place them into an oven/proof form, and brush generously with the teriyaki sauce. Pour the remaining sauce into the form. Bake for 40 minutes and pour the sauce over the aubergines after 20 minutes. 
  4. 15 minutes before the aubergines are baked, rinse the rice. Put into a small pot with 375 ml of water, add salt, and let simmer covered on low heat for 10 minutes. Turn off the heat and let rest for another 5 minutes. 
  5. Serve the aubergines with rice and pour some teriyaki sauce over both. Sprinkle with sliced spring onions and sesame seeds.

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