Vegetarian Eggplant Agrodolce Salad

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

with pistachios & black rice

4.9

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 Vegetarian Eggplant Agrodolce Salad
  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

Frequently Asked Questions

What is the preparation time for Vegetarian Eggplant Agrodolce Salad?

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

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

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

How many servings does Vegetarian Eggplant Agrodolce Salad provide?

4 servings

What are the main ingredients in Vegetarian 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 Vegetarian Eggplant Agrodolce Salad?

Calories: 867, Carbs: 109 grams, Fat: grams, Protein: 23.5 grams, Sugar: 42.3 grams, Salt: 1053 grams

How do I prepare Vegetarian Eggplant Agrodolce Salad?

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. 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! 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). 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. 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.

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

867 calories

How much fat content does Vegetarian 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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