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Eggplant and Caper Tournedos

Votes: 14
Rating: 3.57
Rate this recipe!

This 30 minute recipe is a great Italian dish for eggplant lovers!



5 tbspoil
1 clove(s)garlic
1 tbspfresh rosemary roughly chopped
400 mldiced tomatoes canned
3 eggplants sliced lengthwise (see image)
300 gwhole wheat rice
2 tbspcapers
80 gbrown almonds roughly chopped
85 garugula
50 gnutritional yeast

instructions25 min

    1. 1

      Preheat the oven to 240°C.

    The Sauce
    1. 2

      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.

    The Eggplant Tournedos
    1. 3

      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.

    The Rice Mix
    1. 4

      Cook the rice according to the packaging.

    2. 5

      While the rice is cooking, add capers and the homemade sauce and mix well.

    1. 6

      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.

    Ingredientsarugula, brown almonds, capers, diced tomatoes, eggplants, fresh rosemary, garlic, nutritional yeast, oil, whole wheat rice
    Coursemain course
    Special Dietsfree from celery, free from sesame, no-added sugar, peanut-free, soy-free, sulphite-free
    Difficultylevel 2 (average)
    Cooking time15-30 minutes
    Number ingredients5-10 ingredients
    Preparation methodfrying, oven
    Type of dishrice dish
    Otherssupermarket friendly

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