eCook Meal
Vegetarian Aubergine Agrodolce Salad
with pistachios & black rice
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
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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, Dried Chilli Flakes, Feta, Mixed Herbs, NOMU Italian Rub, Pistachio Nuts, Pitted Dates, Tomato, 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?
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. 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! 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. 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.
What should be prepared from my kitchen to make Vegetarian Aubergine Agrodolce Salad?
Aubergine, Black Rice, Creme Fraiche, Dried Chilli Flakes, Feta, Mixed Herbs, NOMU Italian Rub, Pistachio Nuts, Pitted Dates, Tomato, Vinegar Mix
How many calories does Vegetarian Aubergine Agrodolce Salad have?
830 calories
How much fat content does Vegetarian Aubergine Agrodolce Salad have?
grams