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Teriyaki Glazed Aubergine

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This has to be the ultimate way of cooking an aubergine and it’s made so easy using the Ninja Foodi. They’re a delicious side dish or centre piece to a meal and are super simple to prepare. The aubergine becomes really soft and just absorbs all of that incredible flavour from the teriyaki glaze!

Teriyaki Glazed Aubergine

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  • 1 large aubergine
  • 1 tbsp sesame oil
  • 1 tbsp tamari sauce
  • 1 tbsp agave syrup
  • Pinch grated ginger
  • 1 garlic clove - crushed
  • Pinch chilli flakes
  • 1/2 lime - juiced
  • Sprinkle sesame seeds
Prep Time


  1. Slice the aubergine in half length ways and score a criss cross pattern over the inside of both pieces (this will help the marinade to absorb all the flavour)

  2. Coat the aubergine in a tsp of sesame oil and rub this all over. Place the aubergine into the cooking basket with 150ml water in the bottom of the Ninja Foodi. Set to ‘Air Crisp’ at 200c and cook for 10 minutes.

  3. Meanwhile, mix together the sesame oil, tamari, agave, ginger, garlic, lime and chilli flakes to make the marinade. Add a splash of water if needed. You want the mixture to be a little sticky.

  4. Pour this over the aubergine and into all of the slits you made earlier, then cook for a further 15 minutes until beautifully soft and crisp around the edges.

  5. Sprinkle with sesame seeds and serve!

Charlotte Roberts

Cooking and being in the kitchen was always something that I loved, after always helping and watching my mum cook as a child. Fitness is a huge part of my life, so making sure that I fuel my body with healthy, nourishing foods goes hand in hand with that. I started to create healthy alternatives to my favourite dishes and loved sharing my photos and recipes on social media just as a hobby. After a while I decided to set up my blog, which was my place to really get creative and write and share whatever I wanted.
Read more posts by Charlotte Roberts