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The pomegranate molasses is the secret to this delightful roast aubergine and feta vegetarian recipe. Spoon the filling into the empty shells, then crumble the feta cheese over the top, together with a few pomegranate seeds and a little more mint. Some hybrid asparagus varieties have been bred to provide male only asparagus plants.
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Ingredients requirements - Asparagus, aubergine, feta and pomegranate rice 🥗:
- Require - Large bunch asparagus
- Get 1 of aubergine
- Make ready 280 g brown rice
- Need Pack for feta cheese
- Get 1 onion
- Provide 4 handfuls for pomegranate
- Give for Cucumber
- Make ready of Tomato
- Give leaves Salad
Couscous with grilled cherry tomatoes and fresh herbs. If rushed, the aubergines can be quite bitter and the aubergine skin will not have had a chance to infuse the flesh with its light, smoky flavor. Wash and snap off woody bottoms from asparagus. In a big bowl, mix together the black rice, spring onions, feta, mint, chopped coriander, and the lime zest and dressing.
Asparagus, aubergine, feta and pomegranate rice 🥗 start cooking:
- Roast aubergine at 200c for 30 minutes (until golden)
- Chop tomatoes and cucumber, mix with salad leaves
- Boil rice
- Finely chop onion, fry until soft and then mix in rice and feta and heat through for a few minutes
- Steam asparagus for roughly 3 minutes. Keep checking it so it doesn’t go soft.
- Serve all together with a handful of pomegranate on top
Sprinkle the reserved coriander leaves over the aubergine halves and serve with the rice. Made with aubergine and green beans, and topped with tangy feta and luscious pomegranates seeds, it's a real treat! Divide between the plates and top with red onion, feta, pomegranate seeds and parsley. Pour the dressing over each plate. With aubergine, chickpeas, feta and pomegranate, what's not to love?
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