Baked organic brinjal with tomato rice
| Recipe By: | Abigail Donnelly |
| Serves: | 4 to 6 |
| Cooking Time: | 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 x punnet baby brinjals
- 1 clove garlic, peeled and chopped
- sea salt and freshly ground black pepper, to taste
- 1/2 large onion, chopped
- 5 Tbsp extra virgin olive oil, plus extra for drizzling
- 300 g basmati rice
- 1 x 400 g tin chopped tomatoes
- flat leaf parsley
- 7 cups organic vegetable stock
- 1/4 tsp salt
- Black pepper, freshly ground
- shaved cheddar cheese
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 190°C.
- Slice the brinjals lengthways. Score the cut sides, moisten with oil, smear with garlic and season to taste. Line a baking tin with baking paper and place the brinjals cut side down.
- Bake for 30 minutes, or until very tender.
- To make the tomato rice: In a saucepan over a medium heat, gently soften the onion in the oil. Add the rice and stir for a minute or two. Add the tomato and half the parsley. Pour in the stock and add the salt, then bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed and the rice tender. Turn off the stove and leave to steam on the hotplate for 5 minutes. Fluff up with a fork and sprinkle with the remaining parsley. Season to taste with the pepper.To serve, top servings of rice with the baked brinjal and shavings of cheese.
For extra protein, add a can of drained, rinsed organic red kidney beans to the rice. And, for extra bite, add a split red chilli.
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