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Teriyaki Aubergine & Quick Pickled Cucumber

Teriyaki Aubergine & Quick Pickled Cucumber

Rating
4.5rating out of 5

(1654 reviews from our customers)

Prep Time

35 min

Cuisine

Japanese

For this plant-based supper, you’ll toss tender aubergines in teriyaki sauce, and serve over sesame rice with spicy pickled cucumber. Oishii (delicious)!

Prep Time

35 min

Cuisine

Japanese

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Aubergine
2 aubergines
Red-chilli
1 red chilli
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Spring-onion
2 spring onions
cucumber
1/2 cucumber
basmati-rice
130g basmati rice
honey-pot
1 agave nectar pot (25g)
Sesame-oil
1 toasted sesame oil sachet (30ml) †
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
rice-vinegar
1 rice vinegar sachet (30ml)
black sesame seeds
2 black sesame seed sachets (10g) †
Cornflour
3g cornflour
You Will Need
Salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 aubergine
  • 1 red chilli
  • 1 garlic clove
  • 15g fresh root ginger
  • 1 spring onion
  • 1/2 cucumber
  • 130g basmati rice
  • 1 agave nectar pot (25g)
  • 1 toasted sesame oil sachet (30ml)<span class="strong">†</span>
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (30ml)
  • 1 black sesame seed sachet (5g)<span class="strong">†</span>
  • 3g cornflour
Typical Values per 100g per serving
Energy 596 kJ
142 kcal
2157 kJ
516 kcal
Fat
of which saturates
5.3 g
0.8 g
19.3 g
3.1 g
Carbohydrate
of which sugars
20.5 g
4.6 g
74.2 g
16.7 g
Fibre 1.8 g 6.5 g
Protein 2.9 g 10.6 g
Salt 0.6 g 2.18 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 aubergine
aubergine
1 red chilli
red chilli
1 garlic clove
garlic
15g fresh root ginger
ginger
1 spring onion
spring onion
1/2 cucumber
cucumber
130g basmati rice
basmati rice
1 agave nectar pot (25g)
agave nectar
1 toasted sesame oil sachet (30ml)
sesame seed (100%)
1 soy sauce sachet (30ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 rice vinegar sachet (30ml)
rice vinegar, salt
1 black sesame seed sachet (5g)
Whole hulled black sesame seeds (100%)
3g cornflour
maize starch (100%)
Allergens
  • Allergens highlighted by † (sesame, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 https://gousto.atlassian.net/wiki/spaces/PP/pages/111054873/Claiming+expenses

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Slice the aubergines into wedges

Score the aubergine flesh with a sharp knife in a criss-cross pattern, then rub the flesh with a large drizzle of vegetable oil and a generous pinch of salt

Put the tray in the oven for 30 min or until the aubergine flesh is very soft

2 Teriyaki Aubergine & Quick Pickled Cucumber

While the aubergine is cooking, cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Cut the cucumber in half, scrape out the inner seeds with a teaspoon and discard

Dice the cucumber

Combine the rice vinegar, chopped chilli[es] (can't handle the heat? Go easy!), cucumber and a pinch of salt in a bowl – this is your pickled cucumber

3 Teriyaki Aubergine & Quick Pickled Cucumber

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

4 Teriyaki Aubergine & Quick Pickled Cucumber

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Trim, then slice the spring onions finely

5 Teriyaki Aubergine & Quick Pickled Cucumber

Once the aubergine has had an initial 20 min, remove it from the oven and drizzle with the toasted sesame oil

Return the aubergine to the oven for a further 10 min until done

Meanwhile, drain the pickled cucumber, reserving the pickling liquid

6 Teriyaki Aubergine & Quick Pickled Cucumber

Heat a large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of vegetable oil

Once hot, add the chopped garlic and ginger and cook for 1-2 min

Once fragrant, add the soy sauceagave nectarcorn flourreserved pickling liquid, 1 tsp [2 tsp] sugar and 50ml [100ml] water to the pan

Cook for 2 min or until thickened, whisking continuously until smooth

7 Teriyaki Aubergine & Quick Pickled Cucumber

Once thickened, add the softened aubergine wedges to the pan and give everything a gentle mix up – this is your teriyaki aubergine

Fluff the cooked rice with a fork and mix with the black sesame seeds – this is your sesame rice

8

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Serve the teriyaki aubergine over the sesame rice with the pickled cucumber to the side

Garnish with the sliced spring onion

Enjoy!

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