Teriyaki aubergines
Ingredients
- 4 aubergines
- 200 g rice
- 4 c. à soupe soya sauce
- 1 gousse garlic
- 3 c. à café sesame seeds
- 10 cl mirin (or white wine)
- 1 c. à soupe honey
- 1 c. à soupe fresh ginger
- 2 c. à soupe Languedoc olive oil PDO
- Quelques brins fresh coriander
Tip
Instructions
Cut off the ends of the aubergines, then chop them into pieces.
- Cook the rice according to the instructions on the packet, i.e. for about 10 minutes in a saucepan of boiling salted water. Drain the rice and set aside.
Meanwhile, heat a frying pan with a good dash of Languedoc olive oil PDO. Crush (or grate) the garlic into the pan.
Add the aubergine pieces and fry them for 5 minutes, stirring continuously, over a medium heat. Season with salt and pepper.
- Add a little water to the pan (about 3 cl per portion) and then cover. Continue to cook for 15 minutes, covered, over a medium heat, stirring occasionally.
Prepare the teriyaki sauce by mixing together the mirin, soya sauce, honey, grated ginger and 1 tablespoon of Languedoc olive oil PDO.
Add the teriyaki sauce to the frying pan. Cook for 2 minutes until the sauce thickens. Add the sesame seeds.
- Serve the aubergines with the rice, add a few coriander leaves and some sesame seeds – and it’s ready!
Tip
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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