This dish is dark, delectable, and delicious. An Italian sweet & sour sauce is poured over charred aubergine chunks served on black rice loaded with sun-dried tomatoes, feta, pistachios, dates, and chilli flakes. Velvety crème fraîche and sprinkles of mint & parsley elevate this dish to new heights.
Vegetarian Aubergine Agrodolce Salad
Vegetarian Aubergine Agrodolce Salad
with pistachios & black rice
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Aubergine
- Black Rice
- Creme Fraiche
- Danish-style Feta
- Dried Chilli Flakes
- Mixed Herbs
- NOMU Italian Rub
- Pistachio Nuts
- Pitted Dates
- Sun-Dried Tomatoes
- Vinegar Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (Salt & Pepper)
ON WITH THE AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until soft, 30-35 minutes (shifting halfway).
READY THE RICE
Place the rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
HERBS & SAUCE
Rinse, pick, and roughly chop the mixed herbs. Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency.
PREP STEP
In a bowl, combine the vinegar mix, 20ml [40ml]|#7DA0D7 of olive oil, 2.5ml [5ml]|#7DA0D7 of sweetener, and the chilli flakes (to taste). Mix until the sweetener has dissolved. Season and set aside.
TANGY, SWEET, NUTTY & FRESH
Once the Aubergine is done, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the sun-dried tomatoes, the dates, ½ the pistachios, ½ the mixed herbs, and the remaining vinegar sauce.
A VEGGIE FEAST
Plate up the loaded black rice and top with the Aubergine. Scatter over the feta and the remaining sun-dried tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef!
Aubergine - 250g
NOMU Italian Rub - 15ml
Black Rice - 75ml
Mixed Herbs - 6g
Pistachio Nuts - 10g
Crème Fraîche - 40ml
Vinegar Mix - 20ml
Dried Chilli Flakes - 7,5ml
Sun-dried Tomatoes - 40g
Pitted Dates - 30g
Danish-style Feta - 50g
ON WITH THE AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until soft, 30-35 minutes (shifting halfway).
READY THE RICE
Place the rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
HERBS & SAUCE
Rinse, pick, and roughly chop the mixed herbs. Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency.
PREP STEP
In a bowl, combine the vinegar mix, 20ml [40ml]|#7DA0D7 of olive oil, 2.5ml [5ml]|#7DA0D7 of sweetener, and the chilli flakes (to taste). Mix until the sweetener has dissolved. Season and set aside.
TANGY, SWEET, NUTTY & FRESH
Once the Aubergine is done, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the sun-dried tomatoes, the dates, ½ the pistachios, ½ the mixed herbs, and the remaining vinegar sauce.
A VEGGIE FEAST
Plate up the loaded black rice and top with the Aubergine. Scatter over the feta and the remaining sun-dried tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef!
Aubergine - 500g
NOMU Italian Rub - 30ml
Black Rice - 150ml
Mixed Herbs - 10g
Pistachio Nuts - 20g
Crème Fraîche - 80ml
Vinegar Mix - 40ml
Dried Chilli Flakes - 15ml
Sun-dried Tomatoes - 80g
Pitted Dates - 60g
Danish-style Feta - 100g
ON WITH THE AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until soft, 30-35 minutes (shifting halfway).
READY THE RICE
Place the rice in a pot with 900ml [1.2L]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
HERBS & SAUCE
Rinse, pick, and roughly chop the mixed herbs. Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency.
PREP STEP
In a bowl, combine the vinegar mix, 60ml [80ml]|#7DA0D7 of olive oil, 7.5ml [10ml]|#7DA0D7 of sweetener, and the chilli flakes (to taste). Mix until the sweetener has dissolved. Season and set aside.
TANGY, SWEET, NUTTY & FRESH
Once the Aubergine is done, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the sun-dried tomatoes, the dates, ½ the pistachios, ½ the mixed herbs, and the remaining vinegar sauce.
A VEGGIE FEAST
Plate up the loaded black rice and top with the Aubergine. Scatter over the feta and the remaining sun-dried tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef!
Aubergine - 750g
NOMU Italian Rub - 45ml
Black Rice - 225ml
Mixed Herbs - 16g
Pistachio Nuts - 30g
Crème Fraîche - 125ml
Vinegar Mix - 60ml
Dried Chilli Flakes - 22,5ml
Sun-dried Tomatoes - 120g
Pitted Dates - 90g
Danish-style Feta - 150g
ON WITH THE AUBS
Preheat the oven to 220°C. Spread the Aubergine on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until soft, 30-35 minutes (shifting halfway).
READY THE RICE
Place the rice in a pot with 900ml [1.2L]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
HERBS & SAUCE
Rinse, pick, and roughly chop the mixed herbs. Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency.
PREP STEP
In a bowl, combine the vinegar mix, 60ml [80ml]|#7DA0D7 of olive oil, 7.5ml [10ml]|#7DA0D7 of sweetener, and the chilli flakes (to taste). Mix until the sweetener has dissolved. Season and set aside.
TANGY, SWEET, NUTTY & FRESH
Once the Aubergine is done, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the sun-dried tomatoes, the dates, ½ the pistachios, ½ the mixed herbs, and the remaining vinegar sauce.
A VEGGIE FEAST
Plate up the loaded black rice and top with the Aubergine. Scatter over the feta and the remaining sun-dried tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef!
Aubergine - 1kg
NOMU Italian Rub - 60ml
Black Rice - 300ml
Mixed Herbs - 20g
Pistachio Nuts - 40g
Crème Fraîche - 160ml
Vinegar Mix - 80ml
Dried Chilli Flakes - 30ml
Sun-dried Tomatoes - 160g
Pitted Dates - 120g
Danish-style Feta - 200g
Frequently Asked Questions
What is the preparation time for Vegetarian Aubergine Agrodolce Salad?
The preparation time for Vegetarian Aubergine Agrodolce Salad with pistachios & black rice is between 25 and 40 minutes.
What is the total time required to make Vegetarian Aubergine Agrodolce Salad with pistachios & black rice?
The total time required to make Vegetarian Aubergine Agrodolce Salad with pistachios & black rice is between 40 and 55 minutes.
How many servings does Vegetarian Aubergine Agrodolce Salad provide?
4 servings
What are the main ingredients in Vegetarian Aubergine Agrodolce Salad?
Aubergine, Black Rice, Creme Fraiche, Danish-style Feta, Dried Chilli Flakes, Mixed Herbs, NOMU Italian Rub, Pistachio Nuts, Pitted Dates, Sun-Dried Tomatoes, Vinegar Mix
What is the nutritional information of Vegetarian Aubergine Agrodolce Salad?
Calories: 830, Carbs: 111 grams, Fat: grams, Protein: 23.9 grams, Sugar: 42.9 grams, Salt: 1301 grams
How do I prepare Vegetarian Aubergine Agrodolce Salad?
HERBS & SAUCE: Rinse, pick, and roughly chop the mixed herbs. Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. In a small bowl, loosen the crème fraîche with water in 5ml increments until drizzling consistency. TANGY, SWEET, NUTTY & FRESH: Once the aubergine is done, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the sun-dried tomatoes, the dates, ½ the pistachios, ½ the mixed herbs, and the remaining vinegar sauce. A VEGGIE FEAST: Plate up the loaded black rice and top with the aubergine. Scatter over the feta and the remaining sun-dried tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef! ON WITH THE AUBS: Preheat the oven to 220°C. Spread the aubergine on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until soft, 30-35 minutes (shifting halfway). PREP STEP: In a bowl, combine the vinegar mix, 20ml [40ml]|#7DA0D7 of olive oil, 2.5ml [5ml]|#7DA0D7 of sweetener, and the chilli flakes (to taste). Mix until the sweetener has dissolved. Season and set aside. READY THE RICE: Place the rice in a pot with 300ml [600ml]|#7DA0D7 of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 30-35 minutes. Drain (if necessary) and cover.
What should be prepared from my kitchen to make Vegetarian Aubergine Agrodolce Salad?
Aubergine, Black Rice, Creme Fraiche, Danish-style Feta, Dried Chilli Flakes, Mixed Herbs, NOMU Italian Rub, Pistachio Nuts, Pitted Dates, Sun-Dried Tomatoes, Vinegar Mix
How many calories does Vegetarian Aubergine Agrodolce Salad have?
830 calories
How much fat content does Vegetarian Aubergine Agrodolce Salad have?
grams
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