Aubergine skewers

Aubergine skewers

Total: 1 hr 10 min. | Active: 40 min.
vegetarian, lactose-free
Nutritional value / 4 people: 608 kcal
, Fat: 24 g
, Carbohydrate: 77 g
, Protein: 17 g

Ingredients

4 portions

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

Aubergine skewers

2 tbsp rice vinegar
2 tbsp peanut oil
2 tbsp soy sauce
2 tbsp liquid honey
1 tbsp sesame seeds
60 g peanut butter
1 lime, rinsed with hot water; use grated zest and 2 tbsp of juice
2 garlic cloves, finely chopped
1 red chilli, deseeded, finely chopped
a little pepper
2 aubergines, cut into approx. 4 cm pieces
8 long wooden skewers, soaked in water for approx. 30 min.

Rice

300 g basmati rice
1 tbsp peanut oil
20 g ginger, finely chopped
1 tsp salt
5 dl water

To serve

4 sprigs coriander, leaves torn off
50 g salted peanuts
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How it's done

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Aubergine skewers

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.

Rice

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.

Charcoal/gas/electric grill

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.

To serve

Plate up the aubergine skewers and rice. Sprinkle the coriander and peanuts on top.

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