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Grilled aubergines with soy sauce and ginger
25 m active | 33 m total
Nutrition facts per serving:
  • Energy in kcal about 356
  • Fat about 10g
  • Carbohydrates about 56g
  • Protein about 6g
This is needed
This is needed for 4 people
  • 1 tsp allspice
  • 0.5 tsp peppercorn
  • 4 tbsp olive oil
  • 3 tbsp lime juice
  • 0.5 tbsp cumin
  • 1 dl soy sauce
  • 1.5 cm ginger, finely grated
  • 1 red chilli, finely chopped
  • 2 garlic clove, squeezed
  • 0.25 tsp cinnamon
  • 0.5 bunch thyme, leaves torn off
  • 3 aubergine, cut lengthways into slices approx. 1 cm thick
  • 300 g jasmine rice
  • 1 tsp salt
  • 5 dl water
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And that's how it's done
And that's how it's done
Toast the allspice, peppercorns and cumin in a pan without any oil, coarsely crush using a mortar and pestle, transfer to a bowl. Combine the lime juice with all the other ingredients up to and including the cinnamon. Set aside half of the marinade. Mix the aubergines with the remaining marinade, cover and set aside until ready to grill.
Charcoal/gas/electric grill
With the lid down, grill the slices of aubergine over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side.
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Mix the rice, water and salt in a pan, bring to the boil. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork and serve with the aubergines. Drizzle with the reserved marinade.