I love this Aubergine Teriyaki Sushi from Fertility Road Magazine
Nothing beats making your own sushi and this vegan-friendly option will definitely hit the spot. We used aubergine in this Japanese classic which creates a plump and juicy texture when marinated in soy sauce. Look out for these big purple beauties when you are doing your next grocery shop, but make sure you leave the skin on when it comes to preparing it.
The skin is filled with an antioxidant called nasunin that assists in supporting fertility. The aubergine also contains manganese which is a vital component involved in the development of bone structure. This saucy squash has also been known to have natural aphrodisiac qualities, although it is not scientifically proven, the housewives of Turkey swear by it. With all these fertility-boosting nutrients, it’s no wonder that some countries call it an Eggplant.
Serves 20 pieces
Prep: 1 hour
Cook: 30 mins
Total Time: 1 hour 30 mins
Dietary: Dairy Free, Vegan
Dietary: Dairy Free, Vegan
Ingredients: Aubergine
250g/9oz aubergine/eggplant
4 tbsp. low-sodium soy sauce
4 tbsp. maple syrup
1 tbsp. grated ginger
1 tsp. grated garlic
2 tbsp. sesame oil
1/2 tsp. ground black pepper Sushi
680g/24oz sushi rice
720ml/12fl oz water
60ml/2fl oz rice vinegar
2 tbsp. maple syrup
1/2 tbsp. sesame oil
6 sheets Japanese Nori
1 tbsp. sesame seeds, toasted
Method:
- Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl.
- Cut each aubergine into thirds length-wise. Poke all over on the cut surface with a fork. Allow to marinate for an hour in the soy mixture.
- Rinse the rice.
- Combine rice and water in a stockpot and bring to a boil.
- Cover, reduce heat to low and cook for 20 minutes.
- Grill aubergine slices until fully cooked. About 4-5 minutes per side.
- Slice grilled aubergine into long strips.
- In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds.
- When rice is fully cooked, fluff and toss in the rice vinegar mixture.
10.Assemble the sushi. Lay a sheet of nori on a bamboo mat. Spread cooked sushi rice evenly on top of Nori. Lay strips of cooked eggplant near one edge. Roll and cut into 8 even slices.
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