for 2 person

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 pepper, 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 slice	bacon

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.

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