2020-08-13 / test@t

Eggplant in honey and ginger sauce

Baked to an impeccable consistency, the eggplants retain their juiciness and vibrant character. Seasoned with freshly ground pepper and shichima spices, they take on a rich flavor.

Ingredients

4 large eggplants
1 large orange
vegetable oil
powdered sugar
seasoning shichimi togarashi
salt
cooked rice, cashews and cilantro for serving
6 tbsp. l. finished mango chutney
3 cm fresh ginger root
2 cloves of garlic
2 tbsp. l. butter

STEP-BY-STEP COOKING RECIPE

Step 1

For the sauce, peel the ginger and cut into small, short strips. Peel and chop the garlic. Place the chutney in a skillet with ginger and garlic, add butter, heat to a boil, cook for 5 minutes. Remove from heat.

Step 2

Preheat oven to 180 ° C. Cut the peel from the orange along with the white part, cut the orange into 8 slices. Sprinkle with powdered sugar and bake in the oven until golden brown, 5-7 minutes.

Step 3

Cut the eggplants in half lengthways, brush with vegetable oil, fry on the cut side on a grill or grill pan, 5 minutes. Cut the flesh in a crisscross pattern every 1.5 cm, without cutting through to the end. Season with a little salt.

Step 4

Brush the eggplant with the mango-ginger sauce and bake in the oven until soft, about 10 minutes.

Step 5

Serve the eggplant with a scoop of rice and baked oranges, sprinkled with shichi togarashi, chopped cashews, and cilantro.

Cooking time

35m

Servings

Catalog