Madras aubergine with rice
Mint sauce isn't just for lamb! It's handy for adding aromatic zing to all sorts of meals.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 2 tsp Vegetable oil
- 1 Essential Red Onion, thinly sliced
- 2 clove/s garlic, crushed
- 2 tbsp Patakís Madras Paste
- 150g basmati rice, rinsed
- ½ x 240g pack Essential Round Beans, trimmed and cut into 2cm lengths
- 1 large Essential Aubergine
- ½ x 25g pack corinader, finely chopped
- 1 tbsp Essential Mint Sauce
Heat 1 tsp oil in a medium saucepan, add the onion and cook for 5 minutes, until starting to soften. Boil a kettle. Add the garlic to the pan, cook for 30 seconds, then add 1 tbsp Madras paste. Stir in the rinsed rice and the beans until well coated. Add 375ml just-boiled water, mix well, then cover and cook for 15 minutes over a low-medium heat. Remove from the heat and leave to stand, still covered, for 5 minutes.
BZVcl]^aZ! ]ZVi i]Z \g^aa id ]^\]# =VakZ i]Z VjWZg\^cZ VcY hXdgZ i]Z ÂZh] ^c V Xg^hh"Xgdhh pattern. Put a large, ovenproof frying pan over a medium heat and add the remaining 1 tsp oil. Fry the aubergine halves cut-side down for 7-8 minutes, until golden and softened. Turn over and carefully spread the top of each with ½ tbsp Madras paste, ensuring it gets into the grooves. Grill for 5-7 minutes until cooked through and caramelised on top.
Fluff up the rice with a fork, then stir through the chopped coriander. Serve the rice topped with the aubergine halves plus a drizzle of mint sauce.
Typical values per serving when made using specific products in recipe