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This is a great appetizer or light meal (it is also vegan, gluten-free and lactose free) that can be made even by kitchen newbies. Serve it hot or cold.

To prepare the aubergine slices:
Heat the oven to 200 degrees Celsius
Cut very thin and even slices of aubergine and spread them on a baking dish
Brush both sides with a good quality extra virgin olive oil
Sprinkle some freshly ground sea salt and pepper on one side
Let them cook for about 10 minutes on each side, or until they just start to brown and become crispy

The rice:
Cook according to instructions and add turmeric, cumin and other spices to the water while it cooks. If preferred add half a cube or some stock. Drain and fluff up with a fork.

Assemble:
Lay a couple of aubergine slices in each plate.
Spoon your rice into the middle, do not overcrowd.
Garnish with cherry tomatoes.
You may also add more freshly ground pepper, balsamic glaze and coriander leaves at the end.

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