Grilled aubergines with rice salad

Grilled aubergines with rice salad

Total: 40 Min. | Active: 40 Min.
lactose-free, gluten-free
Nutritional value / people: 627 kcal
, Fat: 33 g
, Carbohydrate: 67 g
, Protein: 11 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Aubergines

1 aubergine (approx. 300 g), cut into slices approx. 1 cm thick
2tbsp olive oil
½tsp salt
a little pepper

Peppers

½tbsp olive oil
¼ red pepper, diced
1 shallot, finely chopped
1 ½tbsp white balsamic vinegar
2tbsp olive oil
2tbsp oregano, finely chopped
2tbsp rosemary, finely chopped
salt and pepper to taste

Rice

150g long grain rice
salted water, boiling
4slices fried bacon
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How it's done

Aubergines

Brush both sides of the aubergine slices with oil. Heat the griddle. Grill the aubergines in batches for approx. 3 mins. on each side, season and keep warm.

Peppers

Warm the oil, sauté the pepper and shallot for approx. 5 mins. To make the dressing, mix together the balsamic, oil and herbs, season.

Rice

Cook the rice in salted water for approx. 20 mins. until soft, drain and mix with the vegetables and the dressing. Serve the rice salad with the aubergines. Fry the bacon until crisp, serve alongside.

How-tos

Cooking rice

Cooking rice

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