Ingredients

Method

• 3 small organic brinjals (about 170 g each)
• organic olive oil
• 1 large clove organic garlic, crushed
• sea salt and freshly ground black pepper
For the tomato rice
• 1 organic onion, chopped
• 2 T organic olive oil
• 300 g organic long-grain or basmati rice
• 1 x 400 g can organic chopped tomatoes
• 2–3 g chopped flat-leaf parsley
• 1½ cups organic vegetable stock
• 1 t salt
• freshly ground black pepper
• organic Cheddar, shaved, for serving

Method

Ingredients

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.

Cook’s notes: 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.

Per serving: 1797.4 KJ, 11.4 g protein, 19.7 g fat, 51.7 g carbs
TASTE’s take:
High on appetite appeal, low on effort, these oven-ready organic meals are both heartily substantial and infinitely versatile.