Teriyaki Aubergine

Servings: Serves: 2

Nutritional Information:

Per serving (609g)

Calories 312, Fat 6.8g, Saturates 0.6g, Carbohydrate 60g, Sugars 39g, Fibre 13g, Protein 8.9g, Salt 4.7g




To make the sauce, whisk together the water, cornflour, maple syrup, garlic granules, soy sauce, ground ginger, lemon juice and sugar.


Heat the oil in a large frying pan over a medium-high heat, then add the aubergine and cook for 4-5 minutes until it starts to soften and the sides begin to brown. Add the carrots and broad beans and cook for a further 3-4 minutes.


Stir the sauce into the pan and bring to the boil for 2-3 minutes to ensure the cornflour has cooked out and the sauce has thickened. Sprinkle the spring onions and radishes over the top.


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