Glazed Teriyaki Eggplant with Edamame Rice Salad

Preheat oven 200°C/180°C (fan-forced). Grease a large baking tray with vegetable oil. Then, slice the eggplants in half, lengthways, and score the flesh in a diagonal pattern, taking care not to slice through the skin.

Heat oil in a small pan over medium heat and add ginger and garlic paste sachet. Cook for 10 seconds. Stir in Japanese Teriyaki Chicken Stir-fry Sauce and simmer for 1-2 minutes until thickened. Spoon liberally over eggplants. Bake in oven for 40-45 minutes or until eggplants are tender and top is glazed.

Toast sesame seeds in a dry frying pan for a few minutes or until golden.

Brown rice & edamame salad

Follow packet instruction to cook edamame, cool and add to cooked brown rice, radish, green onion and coriander.

 Dressing

Mix together rice vinegar, soy sauce, and olive oil. Season with salt and pepper. Drizzle over edamame rice salad and mix well.

To Serve

Sprinkle toasted sesame seeds and green onions over eggplants. Serve immediately with edamame rice salad garnished with extra coriander.