Grilled Aubergines with Tofu Rice Salad*

Wash and halve the aubergine, scrape out some of the flesh and place it in a bowl. Wash, peel and dice the other vegetables. Cut the tofu into cubes. Wash the long grain rice under flowing water, then cook in boiling water for approx. 20-25 minutes until al dente. In the final five minutes of the cooking time add the chopped vegetables and the aubergine flesh.

Chop the parsley, then add it to the rice together with the tofu. Season with Kikkoman Teriyaki Marinade. Rub the aubergines with oil, put the rice salad inside them and grill them slowly.

Tip! They taste great with grated cheese on top.

*Recipe of professional chef, Thomas Krause, who owns a network of cookery schools