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

Ingredients

4 person

Hint:


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
kochen@bettybossi.ch

Marinade

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

Rice

300 g jasmine rice
5 dl water
1 tsp salt
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Marinade

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.

Rice

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.

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.