Lunch in Syracuse
The brown rice keeps its bite, while the aubergine melts into the tomato.
water · aubergines · brown short-grain rice · tomatoes · onions · chickpeas · Parmigiano Reggiano PDO · extra virgin olive oil · cold-pressed sunflower oil · capers · Guérande salt · pepper
Allergens: milk
*Organic ingredients. Certified organic by Ecocert France.
Enjoy piping hot or at room temperature. Warm it directly in the jar, in the microwave after removing the lid, or in a bain-marie. In a pan, pour out the contents and warm gently.
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This creation
Melting aubergines in a tomato sauce with Parmigiano Reggiano and capers, served on brown rice with chickpeas.
What's inside
Parmigiano Reggiano melts into the tomato juices; capers add their bold, salty flavour.
Why you'll love it
Because the aubergines gradually coat the rice with tomato and parmesan, and the dish becomes more melting with every spoonful.
How to enjoy
Piping hot, in its jar. Start with the aubergines, then gradually mix them into the rice so the dish evolves as you eat.
How to enjoy
Piping hot, in its jar. Start with the aubergines, then gradually mix them into the rice so the dish evolves as you eat.
