Madras Aubergine with Spiced Rice ⭐️⭐️⭐️⭐️

#Vegan #Mains

Serves: 2

Prep Time: 10 mins

Cooking Time: 25 mins

Source: Waitrose & Partners Food (Magazine) August 2022

Ingredients:

2 tsp vegetable oil

1 red onion, thinly sliced

2 cloves garlic, crushed

2 tbsp Madras Paste

150g basmati rice, rinsed

120g round beans, trimmed and cut into 2cm lengths

1 large aubergine

1/2 x 25g pack coriander, finely chopped

1 tbsp Mint Sauce

Method:

Heat 1 tsp oil in a medium saucepan, add the onion and cook for 5 minutes, until starting to soften. Boil a kettle. Add the garlic to the pan, cook for 30 seconds, then add 1 tbsp Madras paste. Stir in the rinsed rice and the beans until well coated. Add 375ml just-boiled water, mix well; cover and cook for 15minutes over a low-medium heat. Remove from the heat and leave to stand, still covered for 5 minutes.

Meanwhile, heat the grill to high. Halve the aubergine and score the flesh in a criss-cross pattern. Put a large, oven-proof frying pan over a medium heat and add the remaining 1 tsp oil. Fry the aubergine halves cut-side down for 7-8 minutes, until golden and softened. Turn over and carefully spread the top of each with 1/2 tsp Madras paste, ensuring it gets into the grooves, Grill for 5-7 minutes until cooked through and caramelised on top.

Fluff up the rice with a form, then stir through the chopped coriander. Serve the rice topped with the aubergine halves plus a drizzle of mint sauce.