This recipe is one of my favorites; it’s very simple and quick, it’s a vegetarian recipe – well, I’m not 100% vegetarian, but I prefer to avoid meat during working days – and it’s easy to realize with few ingredients and spices. I like to buy vegetables from local markets, clean them and slice them in cubes. Then I freeze them in small packets, in order to have them ready for cooking whenever I want. Moreover, I love cooking these kind of vegetables – aubergines, courgettes – and flavoring them with Mediterranean spices like thyme, oregano, tarragon and marjoram. Combining vegetables with thai rice (or cous-cous) creates a good mixture, that reminds me Middle Eastern cuisine.
Ingredients for 2 persons:
100gr thai rice (a mixture of black and white rice)
1 big aubergine
A handful of
- Pine nuts
2 clove of garlic
A pinch of
2 spoons of Olive oil
500gr of wildberries (strawberries, raspberries, blueberries and blackberries)
2-3 spoons of brown sugar
Cooking time: 20-30 minutes.
Cut to cubes both aubergine and courgettes and keep them separated. You have to do so because aubergine and courgettes have different baking time and spices.
First of all you have to cook the aubergine in a pan, then the courgettes in another one. If you have only one pan I advise you to use the same pan but to wash it before using it for courgettes.
Warm up one spoon of olive oil in a heat friyng pan. Pan-fry the aubergine cubes until they’re well cooked (be careful not to burn or to boil them), then flavor them with some pine nuts, salt, pepper and oregano. Add some spoons of water in order to not burn them. You don’t have to cook them too much; they’re better a little bit raw ;)
Do the same for the courgettes, but use raisins and thyme instead of pine nuts and oregano.
These spices will make courgette and aubergine cubes more tasty.
Meanwhile boil a small pot of water for the rice. Do not use so much water and salt: it’s better to add water if necessary during cooking, in order to obtain perfect “al dente” rice. Drain well the rice and keep it separated to other ingredients in order to cool down its temperature.
Finally prepare the “wild” fruit salad: wash strawberries, raspberries, blueberries and blackberries. Cut the strawberries and squeeze one lemon in order to retrieve its juice. Mix these fruits with the juice and a couple of sugar spoons.
You can serve rice and vegetables heated or at room-temperature.