Miso aubergines with rice
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 4aubergines
- 8 tbspolive oil
- 1 tspsalt
- 2 ½ tbspmiso paste
- 2 ½ tbspwhite balsamic vinegar
- 1 tspcoarse cane sugar
- 3 tspsesame seeds
- 1 tspchilli flakes
- 300 gjasmine rice
- 1 tbspolive oil
- 2garlic cloves
- 2 cmginger
- 3 tspsesame seeds
- 1 tspsalt
- 5 dlwater
- 2 tbsplime juice
- 2 tbspolive oil
- salt and pepper to taste
- 1cucumber
- 1 bunchcoriander
- 1 bunchThai basil
Instructions
Step 1
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.Step 2
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.Step 3
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.Step 4
Whisk the lime juice and oil, season. Mix in the cucumber and herbs, serve with the aubergines and rice.