Informations supplémentaires
30 min.
|
733 kcal
|
easy
|
|
Printable version
1. Setup
Cut the eggplant into small cubes. Chop the garlic, shallot and herbs. Thinly slice the radish and put in a bowl of water so that it becomes crisp. Coarsely crush the pistachios. Cut the halloumi into pieces.
2. Cook the eggplant
Heat a generous drizzle of oil in a pan over medium high heat. Cook the eggplant cubes 5-7 minutes until browned. Add salt and pepper.
3. Cook the rice
Add the shallot, garlic and spices to the pan. Cook for 2 minutes. Add the rice and mix well. Add the broth cube and 2 2P | 2.5 3P cups of water. Bring to a boil, cover and cook over low heat for 10-12 minutes. Adjust salt and pepper to taste.
4. Cook the halloumi
Meanwhile, heat a light drizzle of oil in a pan over medium-high heat. Cook the halloumi pieces for 1-2 minutes on each side until browned.
5. Plate your dish
Serve the eggplant pilaf rice garnished with halloumi, yogurt, radish, pistachios and herbs. Bon appétit!
0.5unitEggplant(s)
140gBasmati Rice
200gHalloumi Cheese
5gSpice Mix (ras el hanout,cumin seeds)
1unitVegetable Broth Cube(s)
1unitGreek Yogourt 2%
30gPistachios
0.5unitFresh Mint and Parsley
1unitRadishes
1unitShallot
1unitGarlic Clove(s)
What you need
pans, tongs, bowl
733 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
74g
25%
fat
35g
54%
cholesterol
102mg
34%
fiber
8g
32%
protein
33g
saturated
18g
90%
sodium
1927mg
80%
sugar
8g
trans
0g