Grilled Aubergines with Rice Salad

Total time: 40m
Preparation Time: 40m

For 2 people

Nutritional Information

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


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

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