Baked aubergine with broccoli & kohlrabi rice


Total time: 1hr 15m
Preparation Time: 30m

Servings
For 2 people


Author

Nadia Damaso - Eat better not less


Nutritional Information

Contains 323 Kcal, 11g Protein, 30g Carbohydrates, 15g Fat


Ingredients

  • Aubergines
  • 2 aubergine (large)
  • a little Himalayan salt
  • 2 tsp sesame oil
  • Sauce
  • 1 pear, peeled, roughly chopped
  • water, boiling
  • 1 pinch ginger, grated
  • 1 tbsp sesame seeds, toasted
  • 0.5 tsp maple syrup
  • 1 tsp mirin (rice wine)
  • 1 tsp Tamari
  • 1 tbsp Greek yoghurt (or soya yoghurt)
  • pepper ground, to taste
  • a little chilli flakes
  • Himalayan salt, to taste
  • Broccoli & kohlrabi rice
  • 200 g broccoli
  • 100 g kohlrabi (weighed after being peeled)
  • 2 tbsp sesame seeds
  • 0.5 tsp Himalayan salt
  • 0.5 tsp pepper ground
  • Serve & garnish
  • 2 handsful lambs' lettuce
  • 1 tbsp lime juice
  • 50 g spring onions, green part only, cut crosswise into strips
  • a little maple syrup

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Instructions

  • 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.
  • Tip:

    If you don't like kohlrabi, you can substitute it with cauliflower or just use broccoli.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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