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Pinch of Nom’s air fryer teriyaki aubergine recipe

A quick midweek meal that’s packed full of flavour.

Sticky teriyaki aubergine from Pinch Of Nom Air Fryer
Sticky teriyaki aubergine from Pinch Of Nom Air Fryer (Mike English/PA)

“We couldn’t cram more flavour into these sticky teriyaki aubergines if we tried,” say Kate and Kay Allinson from Pinch of Nom.

“Raid your cupboards and you’ll probably find most of the ingredients you need to make the sticky, sweet, tangy and salty teriyaki glaze. It does call for fish sauce, which is the only thing that makes this recipe not vegetarian – you can swap this for a vegan ‘fish’ sauce if you prefer!”

Sticky teriyaki aubergine


(Serves 4)

  • 2 aubergines (500g), sliced into quarters lengthways

  • Low-calorie cooking spray

  • Sesame seeds, toasted (optional)

  • Spring onion, finely sliced (optional)

For the teriyaki glaze:

  • 2tbsp dark soy sauce

  • 1tbsp white wine vinegar

  • 2tbsp tomato puree

  • 3tbsp runny honey

  • ½tsp dried chilli flakes

  • 1tbsp fish sauce

  • 2 garlic cloves, peeled and finely grated

  • 1tbsp finely grated root ginger zest and juice of 1 lime

To accompany:

  • 125g cooked basmati rice


1. Place the aubergine quarters into the air fryer basket and spray with low-calorie cooking spray. Air-fry at 200°C for eight minutes. Check that the aubergine is soft and cooked all the way through, if not, cook for a further two minutes.

2. While the aubergines are cooking, place all of the glaze ingredients into a bowl and mix well.

3. Once the aubergines are cooked, use a pastry brush to brush them with the teriyaki glaze, making sure they are well coated. Air-fry at 180°C for five minutes until the teriyaki sauce takes on a sticky consistency.

4. Remove from the air fryer and sprinkle over some toasted sesame seeds and sliced spring onion, if using. Serve with rice, or your choice of accompaniment.

Pinch Of Nom Air Fryer by Kate and Kay Allinson

Pinch Of Nom Air Fryer by Kate and Kay Allinson is published by Bluebird, priced £20. Photography by Mike English. Available now.


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