Teriyaki aubergines with fried eggs

One of the best lunches I’ve ever made. As an avid hater of lunch (because I think it interrupts my day), this is a bold claim, so take my word for it.

Recipe: Serves 1, or 2 as a light lunch;

1 aubergine
1 tbsp maple syrup or agave
4 tbsp soy sauce
1 tsp miso paste
2 tbsp mirin
1 tbsp kidnap manis
1 garlic clove, finely sliced
2 tbsp sesame oil (to put over the aubergines)

THE EGG (per egg)
1 egg
1 tbsp sesame oil
1 tbsp soy

TO DRESS
1 spring onion, finely sliced
1 chilli, finely sliced
2 tbsp soy
1 tbsp kitcap manis

TO TOP
Crispy fried onions
Sesame seeds

Method

1. Preheat the oven to 200°C

2. Cut an aubergine in half, lengthways.

3. Cut diagonally, along the width of the white skin, in lines about 1.5cm apart on each half of the aubergine

4. Repeat in the opposite direction so that you have a diamond pattern along the aubergine

5. Mix all the teriyaki sauce ingredients together

6. Lay the aubergines, white sides up on a baking tray and spoon over 2 tbsp sauce over each half

7. Add 1 tbsp sesame oil to each one and add a grind of black pepper

8. Cover the tray with foil, and bake for 20 mins

9. Remove from the oven, coat in 1 more tbsp sauce and turn over so they lay flat, cover in foil and cook for 20 more mins.

10. Take out and turn over again so the purple skin is touching the tray

11. Add more sauce and cook for 10 more mins

12. Add the remaining sauce and cook for a final 10 mins or until they are soft

13. To a small saucepan, add 1 tbsp sesame oil and 1 tbsp soy sauce. Heat on medium-low, then crack in 1-2 eggs and fry

14. Put the egg on the plate, followed by 1 of the aubergine halves (or both)

15. Mix the dressing together, spoon over and add crispy fried onions and sesame seeds

Notes + Variations:

Make this more hearty by serving with steamed rice, or noodles.