Beef Mince & Aubergine Teriyaki

This is a really quick one-pot dish, which you can leave simmering while you work away on something else or just relax!
Course: Main Course
Cuisine: Japanese
Keyword: beef and aubergine, beef mince, teriyaki
Servings: 4
Author: Fiona Uyema


  • 1 tbsp vegetable oil
  • 5 g Fused Chopped Ginger shop
  • 5 g Fused Chopped Garlic shop
  • 450 g good quality beef mince
  • 2 Large aubergines cut into large, square pieces
  • 4 Portions of boiled rice to serve
  • A few handfuls of cooked garden peas to serve

For the teriyaki sauce

  • 8 tbsp Fused Soy Sauce shop
  • 4 tbsp mirin
  • 4 tbsp sake
  • 2 tsp sugar


  • Mix the ingredients for the teriyaki sauce together in a small bowl until the sugar is dissolved, then set aside.
  • Heat the vegetable oil in a medium-sized saucepan over a medium heat.
  • Add the ginger and garlic and fry for a minute or so (do not brown the garlic or ginger).
  • Add the mince and stir using a wooden spoon to help break up the mince. Continue to fry until the meat is nearly cooked (do not cook the meat fully or it may become dry).
  • Add the aubergine pieces and stir into the mince using the wooden spoon.
  • Pour the teriyaki sauce over the mince and aubergine and mix well together. Cook on a high heat for a few minutes, then let it simmer until the aubergine is tender and most of the liquid has been absorbed.
  • Serve with boiled rice and cooked garden peas.


TIP This dish can be kept in the fridge for a few days and freezes really well.
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