Grilled aubergines with soy sauce and ginger

Grilled aubergines with soy sauce and ginger

Total: 33 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / person: 356 kcal
, Fat: 10 g
, Carbohydrate: 56 g
, Protein: 6 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:

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1 tsp allspice
½ tsp peppercorn
½ tbsp cumin
3 tbsp lime juice
4 tbsp olive oil
1 dl soy sauce
1 red chilli, finely chopped
1 ½ cm ginger, finely grated
2 garlic cloves, squeezed
½ bunch thyme, leaves torn off
¼ tsp cinnamon
3 aubergines, cut lengthways into slices approx. 1 cm thick


300 g jasmine rice
5 dl water
1 tsp salt
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How it's done

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Toast the allspice, peppercorns and cumin in a pan without any oil, coarsely crush using a mortar and pestle, transfer to a bowl. Combine the lime juice with all the other ingredients up to and including the cinnamon. Set aside half of the marinade. Mix the aubergines with the remaining marinade, cover and set aside until ready to grill.

Charcoal/gas/electric grill

With the lid down, grill the slices of aubergine over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side.


Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Mix the rice, water and salt in a pan, 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 and serve with the aubergines. Drizzle with the reserved marinade.

Good to know
Tip: Roughly chop ½ bunch coriander or flat-leaf parsley, sprinkle on top prior to serving.

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