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Grilled Aubergine with Teriyaki Pork recipe

Grilled Aubergine with Teriyaki Pork recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

It's so easy and tasty you'll make it for dinner tonight. That'll make this dish look a bit fancier.

Washington, United States

1 person made this

IngredientsServes: 4

  • 1 aubergine
  • 200g of thinly sliced pork
  • 5 scallions (minced)
  • For the Teriyaki sauce
  • 4 tbsp of soy sauce
  • 4 tbsp of sugar
  • 2 tbsp of sake
  • 2 tbsp of vegetable oil (1 tbsp to oil aubergine, 1 tbsp to saute pork)
  • salt and pepper

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Cut aubergine widthways into 1.5 cm-thickness. Soak it in a bowl of water to prevent discoloration.
  2. Wipe any excess moisture off of the eggplant. Put some vegetable oil on the cut surface and put some salt and black pepper. Grill aubergine slices. (You can use grilling pan or oven grill.)
  3. Sautee pork slices in a frying pan over mid-high heat. Use a piece of paper towel to wipe any excess oil from the pan.
  4. Mix the three ingredients to make teriyaki sauce and pour it into the pan. Make sure the pork slices get all the teriyaki sauce. Take them out and put aside.
  5. In the same skillet, put the aubergine slices. Let them soak in the teriyaki sauce.
  6. Put the aubergine slices on a plate: each slice topped with pork slices. Scatter minced scallions all over them.

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Grilled Miso Glazed Japanese Eggplant

This Miso Glazed Japanese Eggplant is a great example of how simple modern Asian cooking can be. I’ve taken a traditional Japanese recipe, thickened the sauce to use it as a glaze and cooked it on the outdoor grill. It is so easy and fast, but the flavours will knock your socks off.

Miso and eggplant is a gorgeous combination of flavours, and by caramelising the glaze it really takes this to another level.

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How to grill an eggplant

This simple recipe relies on the flavor of the vegetable itself. The marinade - olive oil, balsamic vinegar, and garlic - merely highlights its wonderful flavor. The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:

1. Your first step is slicing the eggplant into rounds. Try to keep them about the same thickness.

2. Brush the slices with a tasty mixture of olive oil, balsamic vinegar, and spices.

3. Grill the slices until tender, about 5 minutes per side.

After you brush the eggplant slices with the marinade, you will have leftover marinade. Keep it, and brush it on the cooked slices.

Grilled teriyaki tuna

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Char Siu Style Roasted Eggplant

This baked and caramelized Char Siu Style Roasted Eggplant Recipe has the deep sweet and savory flavors of Chinese roasted pork, but just happens to be super healthy!

  • Author:Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 1 x
  • Category: Side dish
  • Method: Baking
  • Cuisine: Chinese



  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 tablespoon hoisin sauce
  • 1/4 teaspoon five spice powder
  • 1/2 tablespoon rice vinegar


  1. Mix all ingredients for the marinade.
  2. Place eggplant slices in marinade and let sit for at least 1 hour.
  3. Preheat oven to 400, and place eggplant slices on a baking sheet covered in non-stick foil or parchment paper.
  4. Roast eggplant for 30-40 minutes, turning occasionally, until tender.
  5. Top with sliced scallions and serve immediately.


Char Siu Eggplant will keep in the fridge for 1-2 days, but is best when eaten immediately after cooking. If making this dish completely vegan, use mushroom based vegetarian oyster sauce.

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  • Serves10
  • Preparation Time20 mins
  • Additional Time30 mins for marinating
  • Cooking Time30 mins

Nutrition per serving

  • Energy220 Kcals
  • Protein31.8g
  • Carbohydrates13.5g
  • Fat3.1g


  • 10 octopus tentacles
  • Approx 200 ml Kikkoman Teriyaki Marinade (10% of the octopus weight)
  • 400 g small potatoes
  • Salt
  • 1 tbsp olive oil
  • Dried oregano
  • 1 lemon
  • 2-3 sprigs parsley


Place the octopus in a freezer bag with the Teriyaki Marinade. Seal the bag so that it is airtight and leave to marinate in the fridge for approx 30 minutes. Peel and halve the potatoes, then cook them for approx 20 minutes in salted water.

Heat up the oil in a pan. Fry the potatoes in the oil and set aside. Remove the octopus from the marinade and cook on a griddle or under the grill.

Plate up the potatoes and grilled teriyaki octopus, top with a sprinkling of oregano and garnish with lemon and parsley.

Vegan Chinese aubergine

September is slowly coming to an end, although you would not have guessed it stepping outside as it’s supremely hot this week!

The end of September means that my beloved aubergines will soon disappear off the green grocer’s shelves so I am keen to share one more aubergine recipe with you before the end of the season.

This recipe is a simple midweek dinner that’s easy to make, yet it’s somehow impressive. It’s a simple aubergine stir-fry flavoured with a bunch of aromatics in a salty, sweet and sour glaze served over a bowl of steaming hot rice.

To stop the aubergine from soaking up too much oil, you coat it in a thin layer of cornflour first which also produces nice crisp edges during pan-frying. Thanks to aubergine’s firm and meaty texture, this dish is rather satisfying whether you’re vegan or not.

PS: If you make my vegan Chinese aubergine, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!