Glazed Teriyaki Eggplant with Edamame Rice Salad






Vegetable oil for greasing

3 medium eggplants (approx. 1.3kg), tops removed

1 x 255g Street Kitchen Japanese Teriyaki Chicken Stir-fry Kit

3 teaspoons vegetable oil

Sliced green onion to garnish

Brown rice & edamame salad

1 cup (150g) edamame

3 cups cooked and cooled brown rice

3 red radishes, thinly sliced

2 green onions, thinly sliced

1/4 cup chopped coriander, plus extra for garnish


1/4 cup (60ml) rice vinegar

1 tablespoon light soy sauce

1 tablespoon olive oil

Salt and pepper


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.


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.