• 1 Aubergine
  • 1 teaspoon miso paste
  • 1 tbs honey
  • 1 tbs soy sauce
  • 1 tbs freshly grated ginger
  • 1 clove of garlic
  • 1/2 -1 tsp salt
  • 100 g Rice
  • 200 g spinach (fresh or frozen)
  • 2 cloves of garlic
  • 1 onion
  • 1 tbs soy sauce
  • 3 tbs oil
  • 50 ml water
  • salt

Dressing ingredients

  • 2 tsp sesame seeds
  • 1/2 bunch of coriander
  • 1 red chili pepper
  • 1 green onion

This recipe by our blogger Tina Kollmann ( 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: 

Total votes: 269


  • 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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