Baked aubergine with broccoli & kohlrabi rice

Name: Baked aubergine with broccoli & kohlrabi rice
Prep time: 30 min
Total time: 75 min
Yield: 2
Ingredients: ½ tsp maple syrup; a little maple syrup; 1 tbsp plain greek yoghurt; 2 aubergines; 1 pears; 1 pinch ginger; 200 g broccoli; 100 g kohlrabi; 2 handful lambs' lettuce; 50 g spring onions; 1 tbsp lime juice; 2 tsp sesame oil; a little Himalayan salt; 3 tbsp sesame seeds; 1 tsp mirin (rice wine); 1 tsp Tamari; a little chilli flakes; Himalayan salt; pepper; ½ tsp Himalayan salt; ½ tsp pepper

main dish vegetable dishes

Total: 1 hr 15 min. | Active: 30 min.

vegan, lactose-free, gluten-free

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Soft-baked aubergine with sesame oil - that by itself tastes utterly delicious! But it's even better with the broccoli rice, which, as well as being a simple alternative to normal rice, has a unique taste that goes brilliantly with the aubergine and the sauce. The dish is rounded off with the pear & sesame sauce, which imparts a slight sweetness and perfectly ties together all the flavours! So get cooking now!

Nadia Damaso - Eat better not less

Ingredients

for 2 person

Aubergines
2	aubergines (large)
a little	Himalayan salt
2 tsp	sesame oil

Sauce
1	pear, peeled, roughly chopped
	water, boiling
1 tbsp	sesame seeds, roasted
1 pinch	ginger, grated
1 tsp	mirin (rice wine)
1 tsp	Tamari
½ tsp	maple syrup
1 tbsp	plain greek yoghurt or soya yoghurt
a little	chilli flakes
	Himalayan salt, to taste
	pepper, ground

Broccoli & kohlrabi rice
200 g	broccoli
100 g	kohlrabi, weighed after being peeled
2 tbsp	sesame seeds
½ tsp	Himalayan salt
½ tsp	pepper, ground

Serve & garnish
2 handful	lambs' lettuce
1 tbsp	lime juice
50 g	spring onions, green part only, cut crosswise into strips
a little	maple syrup

How it's done

Aubergines

Halve the aubergines lengthwise and make 6 diagonal incisions into each half. Scatter with salt and drizzle with oil.

Bake: for 40-50 mins. in the centre of an oven preheated to 180 °C (convection).

Sauce

Boil the pears in the boiling water for approx. 15 mins. until soft, drain. In a food processor, finely puree the pears and all the ingredients up to and including the yoghurt, season.

Broccoli & kohlrabi rice

In a food processor, very finely chop the broccoli and kohlrabi (to the size of grains of rice), place in a frying pan. Add the sesame seeds, salt and pepper. Fry everything over a medium heat for approx. 10 mins., stirring constantly, until the vegetables are cooked.

Serve & garnish

Divide the pear sauce between 2 plates, arrange the baked aubergines on the sauce, then top the aubergines with the broccoli & kohlrabi rice. Mix the lamb's lettuce with the lime juice and add to the dish with the spring onions, drizzle with a little maple syrup and serve at once.

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