Tomato and aubergine red rice salad

2 of your 5 a day

  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 60 minutes

Serves: 2


2 tbsp olive oil

1 small onion, chopped

1 garlic clove, finely chopped

227g can chopped tomatoes

160g red camargue and wild rice

1 aubergine, cut into chunks

50g sundried tomatoes, drained and chopped

½ x 15g pack oregano, leaves picked and roughly chopped

2 tbsp low-fat Greek-style natural yogurt

2 tbsp shaved pecorino or parmigiano reggiano


1. Preheat the oven to 200°C, gas mark 6. Heat ½ tbsp oil in a pan, add the onion and cook gently for 8-10 minutes, until softened. Add the garlic and cook for 1 minute more. Add the chopped tomatoes and 450ml hot water; season. Bring to the boil; stir in the rice. Simmer gently, with the lid ajar, for 40-45 minutes, until the rice is tender.

2. Meanwhile, toss the aubergine with the remaining 1½ tbsp oil. Season and roast on a baking tray for 10-15 minutes, until golden.

3. Stir the aubergine, sundried tomatoes and most of the oregano into the rice; season. Serve with the yogurt, cheese and remaining oregano.