for 4 person

Aubergines

4	aubergines, halved lengthwise
8 tbsp	olive oil
1 tsp	salt

To roast

2 ½ tbsp	miso paste
2 ½ tbsp	white balsamic vinegar
1 tsp	coarse cane sugar
3 tsp	sesame seeds
1 tsp	chilli flakes (e.g. Fine Food Chile Chipotle)

Rice

300 g	jasmine rice
1 tbsp	olive oil
2	garlic cloves, finely chopped
2 cm	ginger, finely chopped
3 tsp	sesame seeds
1 tsp	salt
5 dl	water

Cucumber and herb salad

2 tbsp	lime juice
2 tbsp	olive oil
	salt and pepper to taste
1	cucumber, cut into wedges
1 bunch	coriander, torn into pieces
1 bunch	Thai basil, torn into pieces

How it's done

Aubergines

Score diagonally across the cut surfaces of the aubergines, but do not slice all the way through. Brush the cut surfaces with oil, season with salt, place on a baking tray lined with baking paper.

To roast

Approx. 45 mins. in the lower half of an oven preheated to 200°C. Remove. Combine the miso paste, balsamic and sugar. Brush the aubergines with the glaze, sprinkle with the sesame seeds and chilli flakes, return to the oven for approx. 25 mins.

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. Mix the garlic, ginger and sesame over a medium heat for approx. 5 mins. until golden brown. Add the rice and salt, cook briefly. Pour in the water, bring to the boil. Cover 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.

Cucumber and herb salad

Whisk the lime juice and oil, season. Mix in the cucumber and herbs, serve with the aubergines and rice.

Show complete recipe