If you think you hate aubergine, think again–this teriyaki aubergine will convert you. Aubergine often gets a bad rap, but I think it’s because people aren’t cooking it properly. In my opinion, aubergine shines when it’s cooked for longer than you’d think. Undercooked aubergine is tough and rubbery, and it creates an unpleasant squeaky texture when you chew it. But give it 35 to 40 minutes in the oven and it transforms into something soft, squishy and irresistibly juicy. As counterintuitive as it sounds, the key here is to roast the aubergine plain—no oil, no seasoning—before tossing it in the simple, 3-ingredient teriyaki sauce. The result is absolutely delicious!