500 g aubergines, cut into 1 cm slices
1 tbsp polyunsaturated oil
1 large onion, chopped
250 g can chopped tomatoes
250 g easy-cook long- grain brown rice
1 tbsp chopped fresh mint
300 ml water
freshly ground black pepper
150 g carton soya yogurt, to serve
1 tbsp polyunsaturated oil
1 large onion, chopped
250 g can chopped tomatoes
250 g easy-cook long- grain brown rice
1 tbsp chopped fresh mint
300 ml water
freshly ground black pepper
150 g carton soya yogurt, to serve
method
1. Bring a large saucepan of water to the boil, add the aubergine slices and simmer for 4 minutes.
2. Drain and pat dry with a clean tea towel or kitchen paper.
3. Heat the oil in a large saucepan, add the onion and fry over a low heat for 5-10 minutes, or until soft.
4. Add the aubergine, rice, tomatoes, mint and water. Season with pepper and cook for 40 - 45 minutes or until the rice is tender, stirring at regular intervals.
5. Remove from the heat and leave to stand for 10 minutes before transferring to a warmed dish and serving with a separate bowl of yogurt.
2. Drain and pat dry with a clean tea towel or kitchen paper.
3. Heat the oil in a large saucepan, add the onion and fry over a low heat for 5-10 minutes, or until soft.
4. Add the aubergine, rice, tomatoes, mint and water. Season with pepper and cook for 40 - 45 minutes or until the rice is tender, stirring at regular intervals.
5. Remove from the heat and leave to stand for 10 minutes before transferring to a warmed dish and serving with a separate bowl of yogurt.
serving amount
serves: 4
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