Send this article by mail Printable version of this article Printable version

Olive and rice salad with aubergine

- 2 aubergines, 200 g each
- 1 tablespoon agave syrop
- 50 g green, stoned olives
- 60 g pine nuts
- 200 g boiled rice
- 6 tablespoons of sesame oil
- Juice of 2 lemons
- 1-2 bunches of rocket
- Pepper

Cut aubergines into 1 cm thick slices and fry in sesame oil. Drip-dry on kitchen paper.

Chop olives, mix with the rice and pine nuts.

Mix the agave syrop and lemon juice and add pepper to taste.

Chop the rocket and distribute onto plates.

Lay three slices of aubergine onto each plate.

Add rice salad to the aubergine and pour over the sauce.


Legal notice

BIO PLANETE - F.J. MOOG SAS - Route de Limoux 11150 Bram (F) - T +33 (0)4 68 76 70 60 - F +33 (0)4 68 76 70 69 - info@bioplanete.com