The juicy aubergines melt in the mouth while the aromas of basil and mint mix with the crunchy note of dried fruit and the sweeter flavor of black rice. Here it is such a tasty summer dish that it will be much appreciated by everyone! Fresh, satiating, balanced but, above all, rich in antioxidants, vitamins and minerals to remineralise the body on hot days and to counteract aging processes.
Ingredients for 4 people
2 long eggplants
Lesser calamint or peppermint
2 tablespoons of pine nuts or cashews
1/2 white cabbage
200 grams of black rice
Extra virgin olive oil
Wash the aubergines and remove the two ends. Cut the aubergines in half lengthwise and cut the pulp into a grid without reaching the bottom. Place the aubergines on a baking pan covered with baking paper with the pulp facing down. Bake at 180 degrees for 25 minutes. In the meantime, cook the black rice according to the instructions on the package. Coarsely chop up the pine nuts or cashews. Transfer the chopped dry fruit into a bowl. Chop up 6-7 leaves of mint and a bunch of basil. Pour the herbs into the bowl with pine nuts, pour extra virgin olive oil and a teaspoon of tamari sauce. Mix everything together. Separately cut the carrots and the cabbage into julienne strips and season with extra virgin olive oil, vinegar and tamari sauce. Put the aubergines on the plates with the part of the pulp facing upwards and distribute the dressing prepared with pine nuts and aromatic herbs on the surface. Serve with a side dish of black rice and a carrot and cabbage salad.