Egg plant & rice salad roulades
- 2 long egg plants, sliced & grilled
- 3 cups cooked rice (Eurico)
- 100 gr chopped walnuts (Lamb brand)
- 1 grated green apple
- 2 celery stalks
- 1 cooked shredded chicken breast
- Juice of ½ a lemon
- 2 spoons crème frais
- Chopped parsley
- 8 Cherry tomatoes
- Handful grapes
- 3 spoons Extra virgin olive oil
- 1 spoon Balsamic vinegar
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Prepare the rice salad; mix together the rice, walnuts, apple, chopped celery stalk, pulled chicken, lemon juice, crème fraise and parsley. Blend in the rice, check for seasoning.
Take a large piece of cling film onto a flat surface. Place aubergines one next to the other, slightly overlapping. Spoon rice mixture over and press gently onto the aubergines in order to compact the rice salad. Lift the aubergines with the aid of the cling film and flip over to form a roll. Tighten with the cling film, place in a refrigerator and allow chilling and to firm up the rice mixture.
Grape vinaigrette; slice the grapes and cherry tomatoes in quarters and mix in a mixing bowl, pour over the olive oil and vinegar, mix lightly.
Take a sharp knife and slice through the cling film into the thickness you prefer. Carefully remove the plastic. Serve with the vinaigrette.
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