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 Eggplant Agrodolce Salad
Vegetarian Eggplant 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)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ON WITH THE AUBS
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 soft, 30-35 minutes (shifting halfway).
READY THE RICE
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.
HERBS & SAUCE
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 drizzling consistency.
PREP STEP
In a bowl, combine the vinegar mix, 20ml of olive oil, 2,5ml of sweetener (to taste), 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 chopped sun-dried tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped mixed herbs, and the remaining vinegar sauce.
A VEGGIE FEAST
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!
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 chunks 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 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.
HERBS & SAUCE
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 drizzling consistency.
PREP STEP
In a bowl, combine the vinegar mix, 40ml of olive oil, 5ml of sweetener (to taste), 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 chopped sun-dried tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped mixed herbs, and the remaining vinegar sauce.
A VEGGIE FEAST
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!
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 chunks 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 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.
HERBS & SAUCE
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 drizzling consistency.
PREP STEP
In a bowl, combine the vinegar mix, 60ml of olive oil, 7,5ml of sweetener (to taste), 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 chopped sun-dried tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped mixed herbs, and the remaining vinegar sauce.
A VEGGIE FEAST
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!
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 chunks 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 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.
HERBS & SAUCE
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 drizzling consistency.
PREP STEP
In a bowl, combine the vinegar mix, 80ml of olive oil, 10ml of sweetener (to taste), 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 chopped sun-dried tomatoes, the chopped dates, ½ the toasted pistachios, ½ the chopped mixed herbs, and the remaining vinegar sauce.
A VEGGIE FEAST
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!
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
Woolies Products in this dish
