Miso-Aubergines on Chickpea-Rice

A tasty take on your favourite vegetable that looks super fancy but is super easy.

• Cook time: 60 min
• Servings: 4

Ingredients

• 4 aubergines
• white shiro miso paste
• mirin (not essential)
• sake (not essential)
• rice
• chili flakes
• ginger
• garlic
• chickpeas (2 cans)
• 300g cherry tomatoes
• soy sauce
• coriander (or not)

Directions

For the aubergines:

1. Cut four aubergines in half lengthwise.
2. Sprinkle with salt and massage it into the aubergine, let it sweat for ~30 min.
3. In the meantime, prepare the marinade by mixing 3 Tbsp white miso paste (shiro), 1.5 tbsp mirin, 1.5 tbsp sake, some raw cane sugar and 1.5 tbsp olive oil. If necessary, add some water to get a viscous-fluid paste.
4. Dry aubergines with a paper towel and cut a rhombic pattern into the flesh without cutting into the skin.
5. Generously spread marinade on the aubergine.
6. Bake in the oven at 230°C for 30-40 min depending on the size of the aubergines until the flesh is soft.
7. After half of the time take the aubergines out and apply marinade again.
8. Cook rice together with chili flakes and finely chopped ginger and garlic.

For the rice:

1. Cook rice together with chili flakes and finely chopped ginger and garlic.
2. A few minutes before the rice is done add two cans of chickpeas and 300g halved cherry tomatoes.
3. Season with soy sauce and coriander. If there is leftover marinade you can use it as well.