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    Tomato and aubergine pilau rice

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    Tomato and aubergine pilau rice

    Serves: 4


     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.

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