Roast Aubergines with Tomato Rice & Feta

Roast Aubergines with Tomato Rice & Feta

a recipe by Alice Hart

Ingredients:

3 tbsp olive oil (or use the oil from the sundried tomato jar, below)

3 medium shallots (or 1 small red onion, finely chopped)

300g easy-cook long-grain brown rice

1 tbsp tomato purée

2 garlic cloves finely chopped

5 sundried tomatoes in oil, drained and finely sliced
400g can chopped tomatoes

1 vegetable stock cube or 2 tsp vegetable bouillon powder

3 large aubergines halved lengthways

1 tbsp finely chopped oregano or use 1⁄2 tsp dried oregano

3 tbsp capers drained and rinsed

100g black olives pitted and chopped

60g pine nuts toasted

30g basil chopped, plus a few extra leaves to garnish

200g feta crumbled

250g cherry tomatoes quartered

2 tbsp balsamic vinegar extra virgin olive oil for drizzling (optional)
green leafy salad to serve (optional)

Method:
Prepare the rice: Heat oven to 190°C/170°C fan/Gas 5. Soften shallots in 1 tbsp oil for 8 mins. Stir in rice and tomato purée for 1 min. Transfer to a baking dish with garlic and sundried tomatoes.

Add liquid & bake: Heat chopped tomatoes, 500ml water and stock cube until boiling. Pour over the rice mixture, cover tightly and bake for 1 hr 30 mins until the liquid is absorbed.

Cook the aubergines: Score aubergine flesh, season with oregano, salt and remaining oil. After the rice has baked for 15 mins, place aubergines on a lower shelf. Bake 45 mins covered, then 30–35 mins uncovered until soft and golden.

Finish & serve: Mix capers, olives, pine nuts and basil. Stir half into the rice. Add feta and cherry tomatoes to the rest. Serve rice topped with aubergines and feta mixture. Drizzle with balsamic vinegar, extra basil and olive oil if desired. Serve with a green salad.