In Season, Mains, Starters, Vegan, Vegetarian
Crispy Aubergine
Recipe by Divya Sharma
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Cooking method:
Standard
- Prep Time: 10 mins
- Total time: 50 mins
- Skill Easy
- Serves 4 people
Crispy Aubergine
Crispy on the outside and soft on the inside. These aubergines are a perfect, quick and delicious dish!
Utensils required
Ingredients
- 2 medium sized aubergine
- ½ tsp turmeric
- ½ tsp chilli powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- To taste salt
- 2 tbsp olive oil
- 250g brown rice
- 10 cherry tomatoes (halved)
- 100g cooked quinoa
- 15g fresh coriander (chopped)
- 500ml water
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Method
-
Step 1
Slice the aubergine in half
-
Step 2
Score the flesh of each half with deep diagonal criss-cross cuts
-
Step 3
Brush the surface of each half with olive oil until it fills the cuts
-
Step 4
Mix all the spices together and massage on to each flesh of the aubergine
-
Step 5
Place the aubergine in the Ninja Foodi Multi-Cooker, and cook on air crisp setting at 200c for 30 minutes. Once finished, remove and place to one side
-
Step 6
Add 2 cups of brown rice and 500mls of water into the Ninja Foodi Multi-Cooker
-
Step 7
Put pressure cooker lid on and put steam valve to sealing
-
Step 8
Turn on the Ninja Foodi Multi-Cooker, press pressure, leave on high setting, and adjust timing to 15 minutes. Once pressure cooking is complete, allow it to naturally release pressure for 5 minutes, then carefully release the rest of pressure
-
Step 9
Mix the rice with some cooked quinoa
-
Step 10
Put the mixture over the aubergine with some chopped tomatoes and coriander
