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Baked aubergine with broccoli & kohlrabi rice
30 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 323
  • Fat about 15g
  • Carbohydrates about 30g
  • Protein about 11g
This is needed
This is needed for 2 people
  • 2 aubergine (large)
  • a little Himalayan salt
  • 2 tsp sesame oil
  • 1 pears, peeled, roughly chopped
  • water, boiling
  • 1 tbsp sesame seeds, roasted
  • 1 pinch ginger, grated
  • 1 tsp mirin (rice wine)
  • 1 tsp Tamari
  • 0.5 tsp maple syrup
  • pepper, ground
  • a little chilli flakes
  • 1 tbsp plain greek yoghurt or soya yoghurt
  • Himalayan salt, to taste
Broccoli & kohlrabi rice
  • 100 g kohlrabi, weighed after being peeled
  • 200 g broccoli
  • 0.5 tsp Himalayan salt
  • 2 tbsp sesame seeds
  • 0.5 tsp pepper, ground
Serve & garnish
  • 2 handsful lambs' lettuce
  • 1 tbsp lime juice
  • 50 g spring onions, green part only, cut crosswise into strips
  • a little maple syrup
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And that's how it's done
And that's how it's done
Halve the aubergines lengthwise and make 6 diagonal incisions into each half. Scatter with salt and drizzle with oil. Bake: for 40-50 mins. in the centre of an oven preheated to 180 °C (convection).
Boil the pears in the boiling water for approx. 15 mins. until soft, drain. In a food processor, finely puree the pears and all the ingredients up to and including the yoghurt, season.
Broccoli & kohlrabi rice
In a food processor, very finely chop the broccoli and kohlrabi (to the size of grains of rice), place in a frying pan. Add the sesame seeds, salt and pepper. Fry everything over a medium heat for approx. 10 mins., stirring constantly, until the vegetables are cooked.
Serve & garnish
Divide the pear sauce between 2 plates, arrange the baked aubergines on the sauce, then top the aubergines with the broccoli & kohlrabi rice. Mix the lamb's lettuce with the lime juice and add to the dish with the spring onions, drizzle with a little maple syrup and serve at once.