Miso aubergines with rice

Miso aubergines with rice

Total: 1 hr 55 Min. | Active: 45 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 662 kcal
, Fat: 34 g
, Carbohydrate: 75 g
, Protein: 10 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 aubergines, halved lengthwise
8 tbsp olive oil
1 tsp salt

To roast

2 ½ tbsp miso paste
2 ½ tbsp white balsamic vinegar
1 tsp coarse cane sugar
3 tsp sesame seeds
1 tsp chilli flakes (e.g. Fine Food Chile Chipotle)


300 g jasmine rice
1 tbsp olive oil
2 garlic cloves, finely chopped
2 cm ginger, finely chopped
3 tsp sesame seeds
1 tsp salt
5 dl water

Cucumber and herb salad

2 tbsp lime juice
2 tbsp olive oil
salt and pepper to taste
1 cucumber, cut into wedges
1 bunch coriander, torn into pieces
1 bunch Thai basil, torn into pieces
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How it's done

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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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