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Tomato and aubergine pilau rice
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2 essential Waitrose Aubergines, cut into 1.5cm cubes
3 tbsp vegetable oil
1 red onion, halved and thinly sliced
1 red chilli, deseeded and finely chopped
1 green chilli, deseeded and finely chopped
3 garlic cloves, crushed
250g cherry tomatoes, halved
1 tbsp Bart Pilau Spice Blend
1 tsp ground cumin
2 x 250g packs Waitrose microwaveable basmati rice
small handful flat leaf parsley, roughly chopped
1 Preheat the oven to 200˚C, gas mark 6. On a large baking tray lined with baking parchment, toss the aubergine with a couple of pinches of sea salt and 1½ tbsp oil. Spread out in a single layer and roast for 30-35 minutes, or until starting to lightly char around the edges. Remove from the oven and set aside.
2 Meanwhile, heat the remaining 1½ tbsp oil in a wide, non-stick frying pan. Add the onion, chilli and garlic, and sauté over a medium heat for 6-8 minutes, until softened. Add the tomatoes, pilau spice blend and cumin, then season with salt. Stir well, then cook for 12-15 minutes, until the tomatoes have softened. Add the aubergine to the sauce and toss to coat well. Remove from the heat.
3 Cook the rice according to pack instructions (gently squeeze the pouches before opening to separate the grains). Pour out the rice and fl uff up with a fork, folding it into the aubergine mixture. Sprinkle with the parsley and serve.
Typical values per serving: