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Aubergine skewers
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 608
  • Fat about 24g
  • Carbohydrates about 77g
  • Protein about 17g
This is needed
This is needed for 4 portion
Aubergine skewers
  • 2 tbsp rice vinegar
  • 2 tbsp peanut oil
  • 2 tbsp soy sauce
  • 2 tbsp liquid honey
  • 60 g peanut butter
  • 1 tbsp sesame seeds
  • 1 lime, rinsed with hot water; use grated zest and 2 tbsp of juice
  • 2 garlic clove, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • a little pepper
  • 2 aubergine, cut into approx. 4 cm pieces
  • 8 long wooden skewers, soaked in water for approx. 30 min.
  • 300 g basmati rice
  • 20 g ginger, finely chopped
  • 1 tbsp peanut oil
  • 1 tsp salt
  • 5 dl water
To serve
  • 4 sprigs coriander, leaves torn off
  • 50 g salted peanuts
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And that's how it's done
And that's how it's done
Aubergine skewers
In a bowl, mix the rice vinegar with all the other ingredients up to and including the pepper. Add the aubergines, mix together, cover and leave to marinate for approx. 30 mins. Remove the aubergines from the marinade, thread onto skewers, set aside the remainder of the marinade.
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Add the rice, ginger and salt, cook briefly. Pour in the water, 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.
Charcoal/gas/electric grill
With the lid down, grill the aubergine skewers over/on a medium heat (approx. 200°C) for approx. 8 mins. on all sides. Place the skewers on a platter, brush with the remainder of the marinade.
To serve
Plate up the aubergine skewers and rice. Sprinkle the coriander and peanuts on top.