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95p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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
Energy | 1,479kJ/ 352kcals |
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Fat | 14.7g |
Saturated Fat | 2.1g |
Carbohydrates | 47.8g |
Sugars | 7.2g |
Fibre | 6.3g |
Protein | 7.2g |
Salt | 0.6g |
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