Drive away with green broad beans and ricotta
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Mint rice and eggplant with pomegranate
ingredients
servings
2
Rice
140 oz
Aubergine
2 unit
Fresh mint
6 leafs
Almonds
10 unit
Pomegranates
50 oz
Soy sauce
2 spoons
Extra virgin olive oil
4 spoons
Ginger powder
1 spoon
Salt
2 pinches
Feta cheese
50 oz
single courses from Italy
Mint rice and eggplant with pomegranate
Mint rice and eggplant with pomegranate
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A fresh and tasty dish to impress your palate
preparation
step 1
Pre-heat the oven at 180 ° C in static mode. Meanwhile, prepare the aubergines.
step 2
Cut the aubergines long and cut them into a grid and place them on the baking sheet, covered with baking paper.
step 3
Prepare the sauce: in a bowl put oil, ginger, soy sauce and a pinch of salt. Mix well and, having obtained a homogeneous sauce, distribute it over the aubergine.
step 4
When the oven is hot, bake the aubergines for about 40 minutes, or until they are cooked. At 10 minutes from the end of cooking, we put water for the pasta, because the aubergines will be good warm / semi-cold.
step 5
Throwing the rice for cooking, in a mixer we put our mint leaves and almonds. Chop them so you have a little sticky powder.
step 6
Once the rice is cooked, add our mix of mint and almonds and stir until nom is evenly distributed. Served with aubergines. Spread the pomegranate on top of the aubergines and add a little feta to flavor.
