This recipe by our blogger Tina Kollmann (leckerundco.de) shows that aubergines also have a firm place in Asian cuisine. Here they are marinated with miso paste, baked in the oven and served with spinach rice:
Preparation
- Preheat oven to 200°C convection (220°C top/bottom heat).
- Grate the garlic clove and mix with ginger, honey, soy sauce, miso paste and salt.
- Cut the aubergine in half and cut each in a diamond shape. Brush with the marinade and stew in the oven for 40 minutes.
- Cook rice according to package instructions.
- Finely dice the onion and finely chop the garlic. Sauté both in the oil in a saucepan, making sure that the garlic does not burn.
- Add spinach, water and soy sauce and simmer for about 5 minutes. Season with salt to taste.
- Drain the cooked rice and mix with the spinach.
- Cut the chili pepper and spring onion into fine rings and coarsely chop the coriander including the style.
- Divide the spinach rice between two plates, place an eggplant on each and top with sesame seeds, spring onions, chili and coriander.
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