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Microwave the aubergine 3 min or until tender.
Cut in halves, then each half in half but remaining attached like a book. Score flesh well with a fork into strips.
Dust in potatoes starch if desired. Pan-fry the aubergine
Glaze with teriyaki sauce made from sake, soy sauce, and sugar (I'd add ginger or ginger juice)
Serve over rice with optional toppings of toasted sesame seeds and spring onions