Eggplant and Caper Tournedos
This 30 minute recipe is a great Italian dish for eggplant lovers!
|1 tbsp||fresh rosemary roughly chopped|
|400 ml||diced tomatoes canned|
|3||eggplants sliced lengthwise (see image)|
|300 g||whole wheat rice|
|80 g||brown almonds roughly chopped|
|50 g||nutritional yeast|
Preheat the oven to 240°C.
Heat up 2 tablespoons of oil in a pan and briefly fry the garlic and rosemary. Add the tomato cubes and cook the sauce on low heat for 15 minutes. Add salt and pepper to taste.
Sprinkle salt and pepper on the eggplant slices. Brush both sides of each slice with oil. Place the eggplant tournedos on a baking tray lined with baking paper and roast them in the center of the oven for about 20 minutes until golden brown.
Cook the rice according to the packaging.
While the rice is cooking, add capers and the homemade sauce and mix well.
Done! Split the rice across 4 deep plates and place the eggplant tournedos next to them. Pour any leftover sauce on top of the eggplants and sprinkle the almonds and nutritional yeast on everything. Add a bit of arugula on the side.
|Ingredients||arugula, brown almonds, capers, diced tomatoes, eggplants, fresh rosemary, garlic, nutritional yeast, oil, whole wheat rice|
|Special Diets||free from celery, free from sesame, no added sugar, peanut-free, soya-free, sulphite-free|
|Difficulty||level 2 (average)|
|Cooking time||15-30 minutes|
|Number ingredients||5-10 ingredients|
|Preparation method||frying, oven|
|Type of dish||rice dish|