Photo of Sticky glazed aubergines by WW

Sticky glazed aubergines

PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
1 hr
Glazed aubergines take centre stage in this delicious Asian-inspired dish.



4 medium

White basmati rice, dry

240 g

Spring Onions

4 medium, trimmed and thinly sliced

Chilli, Green or Red

1 individual, red, thinly sliced

Sesame Seeds

½ teaspoons, toasted

Calorie controlled cooking spray

4 spray(s)


3 tablespoons, level, clear

Soy Sauce

3 tablespoons

Chilli flakes

½ teaspoons, level


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6, and line a large baking tray with baking paper. Halve the aubergines lengthways and score the flesh in a criss-cross pattern. Put on the prepared baking tray, mist with cooking spray and bake for 45 minutes, until tender.
  2. Make the glaze: combine the honey, soy sauce and chilli flakes in a small bowl. Brush one-third of the mixture over the aubergine halves and bake for another 5 minutes. Repeat twice, until all the glaze is used and the aubergines are tender and sticky.
  3. Meanwhile, cook the rice to pack instructions.
  4. Serve the rice and glazed aubergines garnished with the spring onions, chilli and sesame seeds.


If you can’t find ready-toasted sesame seeds, put untoasted ones in a dry frying pan and toast over a medium heat, stirring, for 3-5 minutes until golden.