Baked eggplants on wild rice with caramelized chicory

Wildrice with Eggplants and Chicory

2 persons, 40 min

Phase Ingredients Amounts How to
Rice Wild rice

 

Sundried Tomatoes

Olive oil

Garlic

Tomato pasta (concentrated)

Basil

Raisins

Tomatoes

As much as you are hungry

6 pieces

2 Tbsp

1 toe

2 Tbsp

 

To garnish

1 Tbsp

1

Cook the spelt according to the indication on the package.

Cut and chop the sundried tomatoes, the tomato and the 1/s garlic and let them sizzle a bit in the pan with hot olive oil (and maybe some oil of the sundried tomatoes). Once the spelt is cook, remove the water and add it into the pan. Add also the rest of the garlic and the raisins and the tomato pasta and spice up with some salt. Keep turning the spelt for another 3-4 minutes (constant mixing). Garnish with basil.

 

Eggplant Eggplant

Olive oil

2

1 shot

Wash the eggplant. Cut into two, spill some olive oil over them and put it into the preheated oven on 180°C for around 25 – 30 min.
Chicory Chicory

Syrup

1

1 shot

Wash the chicory and cut into 2. Put it into a pan with some water and let it steam for around 10 min. After already 5 min put some syrup over the chicory. The syrup takes away the bitterness.
Beetroot jus Beetroots

Marmalade/jam

Mustard

Tomato pasta

1

2-3 Tbsp

1 tsp

2-3 shots

Put all ingredients together in a mixer and blend. Afterwards put it into a little pan to quickly heat the sauce on the stove.

 

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