Roasted eggplant with cauliflower rice
World Spice Blend - Harissa gives the eggplant a completely different flavor when roasted. Because the eggplant is scored, the delicious flavors are fully absorbed. This spicy flavor is balanced by the sweet roasted tomatoes.
Roasted eggplant is a popular vegetarian dish. Want to give it a different flavor? Add World Spice Blend - Harissa before roasting! Scoring the eggplant allows the flavors to fully penetrate. Prefer a meat dish? Add ground beef to this dish! Combined with the cauliflower rice, feta, and sweet roasted tomatoes, this makes a delicious, nutritious dish, with or without meat.
Preparation
Preheat the oven to 200°C (400°F). Halve the eggplant and score the flesh in a diamond pattern, but not all the way through. Place the eggplant on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and the World Spice Blend - Harissa.
Cut the tomatoes into 6 quarters and arrange them on the plate with the eggplant. Place the eggplant and tomatoes in the preheated oven for 25 minutes, or until tender.
In the meantime, peel and finely chop the onion and crumble the feta into pieces of about 1 cm.
Heat 1 tablespoon of olive oil in a pan and sauté the onion for 3 minutes until lightly browned. Add the cauliflower rice and cook for 5 minutes until browned. Season with sea salt and black pepper.
Heat a pan with the remaining olive oil and fry the eggs over medium heat for 5 minutes until done.
Divide the cauliflower rice among the eggplants and top with the tomatoes. Garnish the eggplants with feta cheese, arugula, and place the egg alongside.
Variatietip
Voeg rundergehakt toe als het gerecht niet vegetarisch hoeft te zijn. Bak het gehakt 4 minuten voordat de gesnipperde ui aan de pan toegevoegd wordt.
Ingredients
- 2 aubergines
- 3 el olijfolie
- 1 el World Spice Blend - Harissa
- 250 g tomaat
- 1 ui
- 100 g feta
- 300 g bloemkoolrijst
- Zeezout
- Zwarte peper
- 4 eieren
- 50 g rucola
