- Total recipe cost | R 32.48
- Servings | 4
- Portion cost | R 8.12
This simple recipe is dripping with flavour – and for a price that’s truly difficult to beat! If you’re looking for a more authentic taste (and budget isn’t your concern), be sure to use mirin instead of white wine.
- You may want to busy yourself with chopping the aubergine while the teriyaki sauce cooks down. It saves more than a few minutes.
- If you worry about the aubergine tasting bitter, you can, cube it, salt it, leave it in a bowl to sit and then rinse before using.
- If you have mirin in the house (or are willing to splash out), use that in place of the wine and halve your vinegar. It makes a delicious difference – especially if you’re into authentic flavours.
- By all means add some sliced garlic, greens or other veggies to this recipe if you need to use them up. They can only add to it.
How to make aubergine teriyaki even cheaper
It’s going to be difficult to make this vegan recipe cheaper than it is, but you could try:
- Opt for the cheapest wine you can find. If it’s very sweet, cut your added sugar.
- Leave out the sesame seeds. They do add a little something, but they’re not critical.