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
How it's done
In a bowl, mix the rice vinegar with all the other ingredients up to and including the pepper. Add the aubergines, mix together, cover and leave to marinate for approx. 30 mins. Remove the aubergines from the marinade, thread onto skewers, set aside the remainder of the marinade.
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Add the rice, ginger and salt, cook briefly. Pour in the water, 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.
With the lid down, grill the aubergine skewers over/on a medium heat (approx. 200°C) for approx. 8 mins. on all sides. Place the skewers on a platter, brush with the remainder of the marinade.
Plate up the aubergine skewers and rice. Sprinkle the coriander and peanuts on top.
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