Eggplant Agrodolce Salad

This dish is dark, delectable, and delicious. An Italian sweet & sour sauce is poured over charred aubergine slices and 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.

Eggplant Agrodolce Salad

with pistachios & black rice

4.8

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Eggplant Agrodolce Salad
  1. YOU’RE AUBERGENIUS!

    Preheat the oven to 220°C. Spread the Aubergine chunks on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

  2. RICE, RICE BABY

    Place the rinsed rice in a pot with 300ml 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.

  3. FRESH FLAVOURS

    Rinse, pick, and roughly chop the Mixed Herbs. Place the chopped 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 a drizzling consistency.

  4. SWEET & SOUR SAUCE

    In a bowl, mix the Vinegar Mix, 20ml of oil, 2,5ml of sweetener, and the chilli flakes (to taste) until the sweetener has dissolved. Season and set aside.

  5. AUB-A-LICIOUS

    Once the Aubergine is finished, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the chopped Sun-Dried Tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped Mixed Herbs, and the remaining vinegar sauce.

  6. LA DOLCE EATA!

    Plate up the loaded Black Rice and top with the Aubergine pieces. Scatter over the crumbled feta and the remaining Sun-Dried Tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef!

  1. YOU’RE AUBERGENIUS!

    Preheat the oven to 220°C. Spread the Aubergine chunks on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

  2. RICE, RICE BABY

    Place the rinsed rice in a pot with 600ml 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.

  3. FRESH FLAVOURS

    Rinse, pick, and roughly chop the Mixed Herbs. Place the chopped 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 a drizzling consistency.

  4. SWEET & SOUR SAUCE

    In a bowl, mix the Vinegar Mix, 40ml of oil, 2,5ml of sweetener, and the chilli flakes (to taste) until the sweetener has dissolved. Season and set aside.

  5. AUB-A-LICIOUS

    Once the Aubergine is finished, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the chopped Sun-Dried Tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped Mixed Herbs, and the remaining vinegar sauce.

  6. LA DOLCE EATA!

    Plate up the loaded Black Rice and top with the Aubergine pieces. Scatter over the crumbled feta and the remaining Sun-Dried Tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef!

  1. YOU’RE AUBERGENIUS!

    Preheat the oven to 220°C. Spread the Aubergine chunks on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

  2. RICE, RICE BABY

    Place the rinsed rice in a pot with 900ml 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.

  3. FRESH FLAVOURS

    Rinse, pick, and roughly chop the Mixed Herbs. Place the chopped 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 a drizzling consistency.

  4. SWEET & SOUR SAUCE

    In a bowl, mix the Vinegar Mix, 60ml of oil, 5ml of sweetener, and the chilli flakes (to taste) until the sweetener has dissolved. Season and set aside.

  5. AUB-A-LICIOUS

    Once the Aubergine is finished, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the chopped Sun-Dried Tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped Mixed Herbs, and the remaining vinegar sauce.

  6. LA DOLCE EATA!

    Plate up the loaded Black Rice and top with the Aubergine pieces. Scatter over the crumbled feta and the remaining Sun-Dried Tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef!

  1. YOU’RE AUBERGENIUS!

    Preheat the oven to 220°C. Spread the Aubergine chunks on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

  2. RICE, RICE BABY

    Place the rinsed rice in a pot with 1,2L 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.

  3. FRESH FLAVOURS

    Rinse, pick, and roughly chop the Mixed Herbs. Place the chopped 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 a drizzling consistency.

  4. SWEET & SOUR SAUCE

    In a bowl, mix the Vinegar Mix, 80ml of oil, 5ml of sweetener, and the chilli flakes (to taste) until the sweetener has dissolved. Season and set aside.

  5. AUB-A-LICIOUS

    Once the Aubergine is finished, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the chopped Sun-Dried Tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped Mixed Herbs, and the remaining vinegar sauce.

  6. LA DOLCE EATA!

    Plate up the loaded Black Rice and top with the Aubergine pieces. Scatter over the crumbled feta and the remaining Sun-Dried Tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef!

Frequently Asked Questions

What is the preparation time for Eggplant Agrodolce Salad?

The preparation time for Eggplant Agrodolce Salad with pistachios & black rice is between 25 and 40 minutes.

What is the total time required to make Eggplant Agrodolce Salad with pistachios & black rice?

The total time required to make Eggplant Agrodolce Salad with pistachios & black rice is between 40 and 55 minutes.

How many servings does Eggplant Agrodolce Salad provide?

4 servings

What are the main ingredients in Eggplant 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 Eggplant Agrodolce Salad?

Calories: 910, Carbs: 111 grams, Fat: grams, Protein: 24.2 grams, Sugar: 44.1 grams, Salt: 1306 grams

How do I prepare Eggplant Agrodolce Salad?

LA DOLCE EATA!: Plate up the loaded black rice and top with the aubergine pieces. Scatter over the crumbled feta and the remaining sun-dried tomatoes. Drizzle over the loosened crème fraîche. Garnish with the remaining pistachios and herbs. Bellissima, Chef! AUB-A-LICIOUS: Once the aubergine is finished, place in a bowl. Toss through ½ the vinegar sauce and set aside. When the rice is done, add ½ the chopped sun-dried tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped mixed herbs, and the remaining vinegar sauce. SWEET & SOUR SAUCE: In a bowl, mix the vinegar mix, 40ml of oil, 2,5ml of sweetener, and the chilli flakes (to taste) until the sweetener has dissolved. Season and set aside. FRESH FLAVOURS: Rinse, pick, and roughly chop the mixed herbs. Place the chopped 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 a drizzling consistency. RICE, RICE BABY: Place the rinsed rice in a pot with 600ml 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. YOU’RE AUBERGENIUS!: Preheat the oven to 220°C. Spread the aubergine chunks on a roasting tray, coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).

What should be prepared from my kitchen to make Eggplant 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 Eggplant Agrodolce Salad have?

910 calories

How much fat content does Eggplant Agrodolce Salad have?

grams

Woolies Products in this dish

Photo of Freeze-Dried Mixed Herbs 5,5 g

Freeze-dried Mixed Herbs 5,5 G

Photo of Blue Elephant Thai Black Rice 500 g

Blue Elephant Thai Black Rice 500 G

Photo of Mixed Herbs 15 g

Mixed Herbs 15 G

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