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Asparagus, aubergine, feta and pomegranate rice 🥗

How to Cook Recipes Asparagus, aubergine, feta and pomegranate rice 🥗 using 9 ingredients and 6 steps

Asparagus, aubergine, feta and pomegranate rice 🥗 - Once the eggplant is ready, sweet, savoury, colourful and texture-rich ingredients are added to enhance this salad. Crumbled feta cheese gives this dish a wonderful salty, tangy flavour and creamy texture. Red pomegranate arils are small, juicy, crunchy, and tart in taste. Slivered almonds give it a nutty crunch. Fresh green flat-leaf (or Italian) parsley has bright, mildly bitter notes and.

Asparagus, aubergine, feta and pomegranate rice 🥗

Fresh organic salad with a luxury rice medley of asparagus, aubergine, feta and pomegranate!

Thanks to Hannah for this one!

You can have Asparagus, aubergine, feta and pomegranate rice 🥗 using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients make Asparagus, aubergine, feta and pomegranate rice 🥗

  1. Prepare Large bunch asparagus.
  2. You need 1 aubergine.
  3. It's 280 g brown rice.
  4. Prepare Pack feta cheese.
  5. You need 1 onion.
  6. You need 4 handfuls pomegranate.
  7. It's Cucumber.
  8. It's Tomato.
  9. It's leaves Salad.

Asparagus, aubergine, feta and pomegranate rice 🥗 instructions

  1. Roast aubergine at 200c for 30 minutes (until golden).
  2. Chop tomatoes and cucumber, mix with salad leaves.
  3. Boil rice.
  4. Finely chop onion, fry until soft and then mix in rice and feta and heat through for a few minutes.
  5. Steam asparagus for roughly 3 minutes. Keep checking it so it doesn’t go soft..
  6. Serve all together with a handful of pomegranate on top.

Asparagus, aubergine, feta and pomegranate rice 🥗 - Marinated chicken cubes cooked in a pan with some asparagus, mushroom, chopped halloumi cheese slowly. Freshly simmered aubergine in olive oil stuffed with sauteed onion, garlic and tomatoes.. Griddled Courgette and Asparagus Salad with Feta. Cut the aubergines in half and score the cut sides with a lattice pattern, careful not to go down far enough to pierce the skin. Brush the aubergine slices with the sesame oil, add to the pan, and cook, covered, for two minutes on each side, until softened. Using a pestle and mortar, crush the garlic and a pinch of sea salt into a paste. Arrange the aubergine slices on a serving plate, then top with the yoghurt, drizzle over the dressing and scatter over the pomegranate seeds. Thank you and good luck