| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sainsbury8, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 500 |
g |
Aubergines; cut into 1 cm ( 1/2 |
|
|
; inch) slices (1 lb) |
| 1 |
tb |
Polyunsaturated oil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
250 gram can chopped tomatoes; (8 oz) |
| 250 |
g |
Easy-cook long-grain brown rice; (8oz) |
| 1 |
tb |
Chopped fresh mint |
| 300 |
ml |
Water; ( 1/2 pint) |
|
|
Pepper |
| 1 |
|
150 gram car low-fat natural yogurt; to serve (5 oz) |
INSTRUCTIONS
Bring a large saucepan of water to the boil, add the aubergine slices
and simmer for 4 minutes.
Drain the aubergines and pat dry with a clean tea towel or kitchen
paper.
Heat the oil in a large saucepan, add the onion and fry over a low
heat for 5-10 minutes, or until soft.
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.
Remove from the heat and leave to stand for 10 minutes before
transferring to a warmed dish and serving with a separate bowl or
yogurt.
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