Teriyaki aubergine Recipe | Vegan Recipes from Eliah Batchelor – SapoTerra
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Teriyaki aubergine


  • 1 aubergine sliced longways 3 to 4 times
  • 4 tbsp teriyaki sauce
  • 60g white rice
  • 60g red lentils
  • 1 tap rice vinegar
  • 4 tbsp SapoTerra garlic oil
  • 4 tbsp SapoTerra lemon oil
  • ¼ head chinese cabbage sliced thinly
  • ½ pak choi diced roughly


  1. Coat the aubergine in the teriyaki making sure to fill between the slices
  2. Bake at 180oc for 25 minutes or until golden brown
  3. Cook the rice and lentils together with the rice vinegar until light and fluffy
  4. Fry the cabbage and pak choi on a low heat in the SapoTerra garlic oil until they lightly brown, add the lemon oil halfway through to keep the lemon taste.
  5. Serve the rice with the cabbage pak choi mix and lay the aubergine on top
Optional - dried onions, sesame seeds, thinly sliced spring onions