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.
-
20 minMain disholive oil, white stir-fry rice, vegetable stock, red grapefruit, Red wine vinegar, honey, chicory, black olive, Red onion, smoked salmon, pine nuts, cress,chicory salad with rice, grapefruit and smoked salmon -
285 minMain dishbeef rib, ground cumin seeds (djinten), smoked sweet pepper, espresso powder, onion, boiling water, Red wine vinegar, peanut oil, sriracha hot chilisauce, tomato cubes, cold water, pre-cooked corn meal (Pan), salt, Cheddar, avocado,arepas filled with spicy pork and onion -
15 minMain dishSpaghetti, traditional olive oil, Italian fine stir-fry green beans and red peppers, peeled canned tomatoes, Honig basis for macaroni and spaghetti, tap water, Cherry tomatoes, canned lentils, Parmesan cheese,spaghetti with lentil-tomato sauce and parmesan cheese -
25 minMain dishtenderloin, mild olive oil, fresh sage, creme fraiche, forest mushroom broth tablet, tap water, fresh ravioli funghi porcini, garlic, chilled Italian stir-fry vegetable garden peas, snow peas, parsley,pork tenderloin with stuffed ravioli, mushrooms and snow peas
Nutrition
465Calories
Sodium0% DV0g
Fat40% DV26g
Protein26% DV13g
Carbs14% DV43g
Fiber0% DV0g
Loved it