Teriyaki aubergine skewers

Teriyaki – full of umami and lip smackingly good! I nearly used tofu, but aubergine won in the end, partly because the triangles on the skewers look so pretty. It is essential that the aubergine is thoroughly cooked to give that slightly burnt on the outside, but slippery silky centre that only a good aubergine can provide. If it’s undercooked the aubergine remains woolly and squeaky – not a pleasant taste experience.

I cooked these in the oven, but the flames of a barbecue would be a great alternative for providing even more flavour.

Teriyaki Aubergine (dairy-free, egg-free, nut-free, sesame-free, can be gluten-free, vegetarian and vegan)N.B. contains soya

For the teriyaki:

• 1/4 cup soy sauce (use a gluten-free brand to make the dish gluten-free)
• 3 tbsp soft brown sugar
• 3 tbsp mirin or sherry
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 2 tbsp honey/maple syrup/agave nectar
• 1/4 cup water
• 1 tbsp corn flour

– Dissolve the cornflour in the water
– Combine all the ingredients in a saucepan and gently cook until the mixture starts to thicken.
– Set aside

For the skewers:

• 1 aubergine, cut into chunky slices, then each slice quartered
• 1 tbsp salt

– Place the aubergine in a colander in the sink, sprinkle over the salt and leave for 30 minutes to extract any juices
– Wash and dry
– Thread onto skewers and brush with the teriyaki
– Leave to marinade for at least 30 minutes
– Roast in the oven for 20-30 minutes at 180 degrees centigrade until very soft in the centres

To serve:

– Plain white or sticky rice
– Finely sliced spring onion