Ingredients

• 500 g Carnaroli rice
• 350 g cherry tomatoes
• 250 g feta
• herbs
• chili pepper
• aubergines in oil
• tomato sauce
• eggplant conserve oil
• salt

Boil the rice in salted water for 15-18 ′, drain it, grease it with 2 tablespoons of preserved aubergine oil and let it cool. Season it with the chopped tomatoes, the chopped feta, a generous chopped mixture of aromatic herbs, 3-4 tablespoons of preserved aubergine oil, 5-6 tablespoons of tomato sauce, chilli pepper and abundant aubergines in oil.

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