Tomato and aubergine pilau rice

Tomato and aubergine pilau rice

This rice dish is the perfect accompaniment to many dishes- the quick to prepare rice is mixed in with hearty aubergine, juicy cherry tomatoes, chillis and garlic are spiced with a pilau rice blend which brings a wonderful depth of flavour.

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  • Serves4
  • CourseSide
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins

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  • 2 essential Waitrose Aubergine, cut into 1.5cm cubes
  • 3 tbsp Vegetable oil
  • 1 red onion, halved and thinly sliced
  • 1 red chilli, deseeded and finley chopped
  • 1 green chilli, deseeded and finley 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 200ºC, 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 when made using specific products in recipe


1,479kJ/ 352kcals



Saturated Fat












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5 out of 5 stars1 rating