Madras aubergine with rice
Waitrose and Partners

Madras aubergine with rice

Mint sauce isn't just for lamb! It's handy for adding aromatic zing to all sorts of meals. 

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Gluten freeVeganVegetarianHealthyLow salt2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 2 tsp Vegetable oil
  • 1 Essential Red Onion, thinly sliced
  • 2 clove/s garlic, crushed
  • 2 tbsp Patakís Madras Paste
  • 150g basmati rice, rinsed
  • 1/2 x 240g pack Essential Round Beans, trimmed and cut into 2cm lengths
  • 1 large Essential Aubergine
  • 1/2 x 25g pack corinader, finely chopped
  • 1 tbsp Essential Mint Sauce

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,729kJ/ 410kcals

Fat

7.9g

Saturated Fat

2g

Carbohydrates

71g

Sugars

11g

Fibre

7.3g

Protein

10g

Salt

0.36g

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