Afghan Aubergine with Walnut Pesto

I have recently discovered Afghan cuisine, what a wealth of herbs and spices! Today, I'm making fragrant rice and a roasted half aubergine with walnut pesto. That pesto is a tip from a customer! I will serve it with a spiced salad and a fresh yoghurt sauce with mint.

Aubergine, carrot, white onion, cucumber, red bell pepper, cherry tomato, romaine lettuce, radish, red onion, garlic, red chilli, lemon, lime juice, fresh coriander and mint, cinnamon, cardamom, cumin seeds, clove, bay leaf, nutmeg, saffron, flaked almonds, raisins, walnuts, yoghurt, basmati rice, brown rice, extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: koemelk, lactose, noten, sulfiet.

Microwave

Heat the rice and aubergine loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad and yoghurt sauce (cold).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the rice and aubergine covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the salad and yoghurt sauce (cold). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy106,54 kcal

Protein2,74 g

Fat4,98 g

of which saturated0,65 g

Carbohydrates11,5 g

Dietary fibre2,09 g

Salt0,35 g

Average weight: 540 g

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