Grilled Aubergine with Rice Salad

Total time: 40m
Preparation Time: 40m

For 2 people

Nutritional Information

Contains 627 Kcal, 11g Protein, 67g Carbohydrates, 33g Fat


  • Aubergine
  • 1 aubergines (approx. 300 g), cut into 1-cm-thick slices
  • 2 tbsp. olive oil
  • 0.5 tsp. salt
  • a little pepper
  • Pepper
  • 2 tbsp. olive oil
  • 0.25 red pepper, cut into small cubes
  • 1.5 tbsp. white balsamic vinegar
  • 1 shallot, finely chopped
  • 2 tbsp. oregano, finely chopped
  • 2 tbsp. rosemary, finely chopped
  • salt and pepper to taste
  • Rice
  • 150 g long grain rice
  • 4 slices frying bacon
  • saltwater, boiling

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  • Aubergine

    Coat both sides of the aubergine slices with oil. Heat the griddle. Grill the aubergines in batches for approx. 3 mins. on each side, season and keep warm.
  • Pepper

    Warm the oil, sauté the pepper and shallot for approx. 5 mins. For the dressing, stir together the balsamic, oil and herbs, season.
  • Rice

    Cook the rice in salted water for approx. 20 mins. until soft, drain and mix with the vegetables and the dressing. Plate up the rice salad with the aubergines. Fry the bacon until crisp, serve alongside.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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