Grilled aubergines with rice salad

Grilled aubergines with rice salad

Total: 40 min. | Active: 40 min.
lactose-free, gluten-free
Nutritional value / person: 627 kcal
, Fat: 33 g
, Carbohydrate: 67 g
, Protein: 11 g
This recipe will turn you into a Grillmeister. If you want a pared-down version of this rice salad, simply leave out the bacon. Balsamic, rosemary and oregano will provide the necessary seasoning.

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@bettybossi.ch

Aubergines

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

Peppers

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

Rice

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

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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

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