Thursday, 10 April 2008

Aubergine Rice

I have been looking for a way to use up my last aubergine, so I tried making this rice. It worked out quite well, and would be good as a side dish.

  • 1 aubergine
  • 1 courgette
  • 1 clove garlic
  • 100 g rice
  • Olive oil
  • Oregano
  • 15 cherry tomatoes
  • Salt and pepper
Chop the aubergine into about 1 cm cubes, and place in a colander. Now sprinkle liberally with salt. This is because aubergines are quite bitter, the salt on the outside draws out the water by osmosis, and this takes away the bitter flavour. Leave for about 30 minutes to draw out all the bitter flavour, and then rinse well under cold water. This will remove most of the salt, for those who are concerned about eating too much salt in their diet.

Now, cook the rice according to your usual method or the pack instructions.

Whilst this is cooking, heat about two tablespoons of olive oil in a large non stick frying pan over a medium to high heat. Fry the garlic for 1 minute, then add the aubergines and sliced courgettes.

Stir fry for 5 minutes, then sprinkle the oregano over the top, and add the tomatoes. Stir fry for a further 10 minutes. I squished all the tomatoes then, to get a bit of juice going on in the sauce.

Finally, add the rice, stir fry for another 2 minutes, and then serve.

I added a drizzle of chilli oil over the top of the finished product just for a bit of extra spice and juiciness.

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