Put a large frying pan on a high heat and fill with 250ml of water.

Half the aubergine lengthways and quickly slash the skin of each half a few times.

Place aubergine skin side up in the pan, season with salt and pepper and then cover.

Cook for ten minutes or until the ban boils dry and the aubergine starts to sizzle.

After 2 minutes add a splash of water, drizzle in the teriyaki sauce and reduce to a medium heat.