CookEat Recipe
Aubergine and Rice Baguette Bites
Roasted aubergine and cooked rice are combined with cabbage simmered in sake until the liquid reduces. Radish, chives and feta finish the topping on crisp baguette toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Wash and dice the aubergine into 1 cm pieces, toss with 1 tablespoon olive oil and roast for 20–25 minutes until tender. Weigh the rice dry and cook in the 1.2 litres boiling water for its packet time until tender, then drain well.
Step 2
Wash and finely shred the cabbage. Cook with 1 tablespoon olive oil in a wide pan over medium heat for 4–5 minutes, then pour in the measured sake. Simmer uncovered for 8–12 minutes until almost no free liquid remains.
Step 3
Wash and finely dice the radish and chop the chives. Fold with the cabbage, aubergine, rice and crumbled feta off the heat.
Step 4
Slice the baguette thinly, brush with the remaining tablespoon olive oil and toast at 200°C for 5–8 minutes until crisp. Spoon on the topping immediately before serving in eight portions.
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