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Miso aubergines with rice
45 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 662
  • Fat about 34g
  • Carbohydrates about 75g
  • Protein about 10g
This is needed
This is needed for 4 people
  • 8 tbsp olive oil
  • 1 tsp salt
  • 4 aubergine, halved lengthwise
To roast
  • 2.5 tbsp miso paste
  • 2.5 tbsp white balsamic vinegar
  • 1 tsp coarse cane sugar
  • 3 tsp sesame seeds
  • 1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
  • 1 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 3 tsp sesame seeds
  • 300 g jasmine rice
  • 1 tsp salt
  • 2 cm ginger, finely chopped
  • 5 dl water
Cucumber and herb salad
  • 2 tbsp lime juice
  • 1 bunch coriander, torn into pieces
  • 2 tbsp olive oil
  • 1 bunch Thai basil, torn into pieces
  • salt and pepper to taste
  • 1 cucumber, cut into wedges
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And that's how it's done
And that's how it's done
Score diagonally across the cut surfaces of the aubergines, but do not slice all the way through. Brush the cut surfaces with oil, season with salt, place on a baking tray lined with baking paper.
To roast
Approx. 45 mins. in the lower half of an oven preheated to 200°C. Remove. Combine the miso paste, balsamic and sugar. Brush the aubergines with the glaze, sprinkle with the sesame seeds and chilli flakes, return to the oven for approx. 25 mins.
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Mix the garlic, ginger and sesame over a medium heat for approx. 5 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover 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.
Cucumber and herb salad
Whisk the lime juice and oil, season. Mix in the cucumber and herbs, serve with the aubergines and rice.

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