Recipes
Recipes

Cheesy baked aubergine with rice and green beans

Roasted aubergines get a gooey cheese and tomato topping in this vibrant veggie dish

Roasted aubergines get a gooey cheese and tomato topping in this vibrant veggie dish

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(34 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Nutritional Information

Each 468g serving contains

Energy
1568kj
374kcal
19%
Fat
11.2g
Med
16%
Saturates
3.3g
Med
17%
Sugars
10.3g
Med
11%
Salt
0.94g
Med
16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
335kJ/80kcal

Ingredients

2 aubergines, halved lengthways, flesh scored

4tsp rapeseed oil

1 red onion, finely chopped

1tbsp frozen Scratch Cook Chopped Garlic

500g passata

3 sprigs fresh thyme

70g Asda 30% Less Fat Mature British Cheese, grated

200g easy-cook long grain brown rice, rinsed

200g green beans, trimmed

Zest and juice ½ lemon

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the aubergine halves into a roasting tin, scored sides up, and brush with 1tsp of the oil. Bake for 20 mins.
3
Heat 2tsp of the oil in a pan and fry the red onion and ½ of the garlic for 5-6 mins until beginning to soften. Add the passata and 2 sprigs of the thyme, bring to a simmer and cook for 10 mins. Remove from the heat and discard the thyme stalks.
4
Remove the aubergines from the oven and spoon over the passata mixture. Sprinkle with the cheese and return to the oven for 15 mins or until the cheese is bubbling.
5
Meanwhile, bring a large pan of water to the boil and add the rice. Cook for 25-30 mins until tender, then drain.
6
Blanch the green beans in a pan of boiling water for 2-4 mins until bright green. Drain then return to the pan with the remaining oil and garlic. Cook for 2-3 mins until tender. Remove the beans from the heat, toss with the lemon zest and juice, then stir into the rice.
7
Season the aubergines with black pepper and sprinkle with the rest of the thyme. Serve with the green beans and rice.