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Rice trumpet with eggplant
A tasty recipe. The vegetarian side dish contains the following ingredients: white rice, dried oregano, olive oil, cinnamon (ground) and eggplant.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Drain and pour in the oregano and 1 tbsp oil.
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Season with salt and pepper.
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Mix the rest of the oil with the cinnamon, pepper and salt.
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Cut the aubergine lengthwise in 6-8 slices and brush them with the cinnamon mixture.
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Heat the grill pan and toast the eggplant slices in 3-4 min.
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On each side until golden brown and done.
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Cover the edge of the soufflé dish with 1 or 2 slices of eggplant, so that it is completely covered.
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Fill the dish with rice and press.
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Deposit the timbaaltje on a (hot) scale.
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Make 3 more timbals with the rest of the rice and eggplant.
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Keep them warm in an oven of 140 ° C..
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Nutrition
265Calories
Sodium41% DV985mg
Fat18% DV12g
Protein8% DV4g
Carbs12% DV36g
Fiber16% DV4g
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