Filter
Reset
Sort ByRelevance
BabkaGal
Eggplant with spiced nut rice and feta
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the aubergines in the length and boil for about 5 minutes in water with salt. Remove from the pan and allow to cool slightly. Empty the aubergines and cut the flesh into pieces.
-
Preheat the oven to 200ºC. Cook the rice.
-
Heat half of the oil and fry the onion and garlic with the paprika, ginger powder and chilli powder 2-3 minutes.
-
Add the eggplant, parsley, coriander and tomato cubes with juice and cook for 3-4 minutes without a lid on the pan.
-
Scoop the rice and feta through and fill the aubergines with this mixture.
-
Sprinkle with the rest of the oil and place the aubergines in the middle of the oven for about 15 minutes.
-
25 minMain dishSun dried tomatoes, shallots, garlic, tomato paste, sugar, olive oil, pig shipolata, mixed salad, yoghurt dressing, baguette,sausages with sauce of sundried tomatoes
-
20 minMain dishThai rice noodles from unpolished rice, neutral oil, wok salmon with garlic, soy sauce, juice of lemon, Thai stir-fry vegetables, freshly grated ginger, sambal Badjak, mango slices, fresh coriander,oriental poké bowl with salmon
-
20 minMain dishbasmati rice, plaice toilet, lemon juice, herb butter, cut pointed cabbage, carrot julienne, bean sprouts,plaice rolls with herb butter and stewed vegetables
-
25 minMain dishpaprika, Cherry tomato, mushroom, baguette, kirsch, ma? zena, mild grated cheese, dry white wine, garlic,classic Cheese Fondue
Nutrition
465Calories
Sodium0% DV0g
Fat40% DV26g
Protein26% DV13g
Carbs14% DV43g
Fiber0% DV0g
Loved it