Aubergine Tomato Rice

Layered rice with fried aubergine and tomato. Makes 3 servings.

47 min · Serves 3 · Vegan · ≈329 kcal per serving · ≈8 g protein

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Ingredients

• 400g aubergine
• 180g dry basmati rice
• 350g tinned chopped tomatoes
• 120g onion
• 6g garlic
• 3g cumin seeds
• 20g olive oil
• 4g salt
• 400ml water

Method

1. Fry aubergine cubes in oil until golden; set aside.
2. Cook onion and garlic; add rice, tomatoes, water, cumin and salt 16 minutes.
3. Fold in aubergine; rest 5 minutes before serving.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.