Teriyaki aubergine burgers
These joyful discs, marinated in teriyaki, welcome cool company from cucumbers and baby gem lettuce. Enjoy in a bread or lettuce bun.
1 aubergine, cut into 3cm discs
1 tbsp honey
1 tbsp cornflour
1 tbsp sesame oil
2 tbsp dark soy sauce
3 cloves garlic, minced
4cm chunk ginger, finely diced
1/4 lime, juiced
Mix together the honey and cornflour in a bowl until fully combined. Gradually add the other liquid ingredients and finally the garlic and ginger. Cover the aubergine discs in the marinade and leave for 30 minutes. When your BBQ is ready, leave to grill for 8 minutes on each side. The aubergine should be dark in colour and soft, then it's ready to enjoy!
These are lovely stacked in a bread bun, or you can use baby gem lettuce as an alternative. Both go great with cucumber ribbons!