Aubergines from the oven

Name: aubergines from the oven
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 eggplant; 1 Red pepper; 8 el traditional olive oil; 2 tl dried thyme; 275 g nut rice business suit; 23 g almond shavings container of 55 g; 15 g fresh fresh mint; 1 toe garlic; 300 g Greek yoghurt

Roasted eggplants with Greek yogurt and nut rice. Nice vega

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 200 ° C.
Halve the aubergines with stalk in length. Make cross cuts in the flesh, but leave the skin intact.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh into strips.
Place the aubergines with the cutting edge upwards on a baking tray covered with parchment paper. Spread the red pepper over the aubergine halves.
Sprinkle with the oil and sprinkle with the dried thyme, pepper and salt. Roast in the oven for about 40 minutes.
In the meantime, prepare the walnut rice according to the instructions on the packaging.
Heat a frying pan without oil or butter and toast the almond shavings in 3 min. Until golden brown.
Remove the leaves from the sprigs of fresh mint and mash the oil with a hand blender.
Squeeze the garlic over the Greek yogurt and mix. Season with salt and pepper.
Spoon the yogurt on the aubergines. Sprinkle with mint oil and sprinkle with almond shavings. Serve with the rice. Bon appétit! .

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Nutrition

650Calories

Sodium2% DV55mg

Fat60% DV39g

Protein28% DV14g

Carbs19% DV58g

Fiber32% DV8g

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