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Vegetable salad with cumin rice
A tasty recipe. The vegetarian main course contains the following ingredients: quick cooking rice, aubergines, onion, Zaanland cheese (young), oil, Dutch vegetables (wok vegetables (400 g)), cumin seeds (pot a 25 g) and nut melange (salted (150 g)).
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Ingredients
Directions
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Preheat the grill to the highest setting.
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Cook the rice according to the instructions for use.
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Clean aubergines, cut into 6 slices in length and roast for 3 minutes under hot grill.
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Peel onion and cut into half rings.
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Cheese grating on coarse grater.
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Half oil in wok heating and bake in 5 min.
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Vegetables with 1/2 el cumin and to taste salt and pepper.
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Chop the nuts coarsely, roast golden brown in hot dry frying pan.
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Place half of the slices of eggplant in a baking dish.
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Distribute vegetables and nuts.
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Put eggplant on the remaining slices, sprinkle with cheese and melt in 5 min.
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Cheese under hot grill.
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Heat the remaining oil in frying pan, fry the onion in soft and light brown for 3 minutes.
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Add remaining cumin and fry for 1 min.
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Mix rice with onion mixture and season with salt and pepper.
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Divide the eggplant dish into 4 plates.
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Creating cumin rice next to it..
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Nutrition
929Calories
Sodium1% DV30mg
Fat75% DV49g
Protein52% DV26g
Carbs32% DV96g
Fiber0% DV0g
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