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Sticky aubergine rice bowls recipe

Sticky aubergine rice bowls recipe

40 ratings

A sticky teriyaki sauce gives the roasted aubergines in this dish a lovely caramelised texture. Add pickled carrot salad to add another dimension and enjoy this explosion of flavours. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 221 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 aubergines, trimmed and cut into 5cm batons
  • 1 tbsp vegetable oil
  • 3cm piece ginger, peeled and finely grated
  • 2 garlic cloves, crushed
  • 125ml teriyaki sauce
  • 2 carrots, peeled and shaved into ribbons with a peeler
  • 3 tbsp distilled vinegar
  • ¼ tsp sugar
  • 2 pouches boil-in-the-bag brown rice
  • 4 spring onions, finely sliced
  • 15g fresh coriander, leaves picked
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    1g 3%
  • Sugars

    20g 22%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 41.3g Protein 4.6g Fibre 3.8g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Toss the aubergine with the oil and roast for 10 mins. Whisk the ginger, garlic and teriyaki sauce in a small bowl, then drizzle over the aubergine. Toss together and roast for another 10-15 mins, stirring halfway through, until sticky and glazed.
  2. Meanwhile, put the carrot ribbons in a bowl with the vinegar, sugar and a pinch of salt. Toss well and set aside. Cook the rice to pack instructions.
  3. Divide the rice between 4 bowls. Top with the sticky aubergine and a pile of the drained carrot salad. Top with spring onions and coriander to serve.
See more Aubergine recipes

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