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.
Method
Preheat the oven to 200°C
Cut an aubergine in half, lengthways.
Cut diagonally, along the width of the white skin, in lines about 1.5cm apart on each half of the aubergine
Repeat in the opposite direction so that you have a diamond pattern along the aubergine
Mix all the teriyaki sauce ingredients together
Lay the aubergines, white sides up on a baking tray and spoon over 2 tbsp sauce over each half
Add 1 tbsp sesame oil to each one and add a grind of black pepper
Cover the tray with foil, and bake for 20 mins
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.
Take out and turn over again so the purple skin is touching the tray
Add more sauce and cook for 10 more mins
Add the remaining sauce and cook for a final 10 mins or until they are soft
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
Put the egg on the plate, followed by 1 of the aubergine halves (or both)
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.