Harissa Glazed Aubergine with Indian Aromatic Rice

Ingredients for 2 servings

Ingredients

0 10 g butter
0 120 g Mevalia LP Rice
0 ¼ tsp ground ginger
0 ½ tsp turmeric
0 ¼ tsp cumin
0 ¼ tsp garlic granules
0 5 whole cloves
0 1 tbsp finely diced onion
0 300 ml vegetable stock
0 1 medium aubergine, cut into 4 lengthways
0 2 tsp Harissa paste
0 1 tbsp maple syrup or golden syrup
0 handful watercress
0 8 cherry tomatoes, quartered
0 ¼ red onion, thinly sliced
0 2 tsp oil from the Harissa

Preparation

Preheat the grill to a medium to high heat.
Meanwhile, heat the butter in a small saucepan and add the Mevalia LP Rice, dried spices and onions. Stir-fry for 1-2 minutes until the onions are soft. Pour over the vegetable stock and stir well, bring to a gentle simmer and cover with a lid. Cook for 12-14 minutes, moving the pan regularly to prevent the rice from sticking.
Whilst the rice is cooking, lay the aubergine slices on an oiled baking tray and score with a sharp knife. Mix the Harissa paste with the syrup and coat each aubergine slice with the paste.
Place under the hot grill and cook for 8-10 minutes until tender and caramelised.
Meanwhile, into a small bowl mix the watercress, cherry tomatoes and red onion, drizzle over the Harissa oil.
Once the rice is cooked leave to stand for a few minutes before fluffing up with a fork. Serve with the grilled aubergine, finishing with the dressed watercress salad.

Recipe tips & info; batch cook the aromatic Mevalia LP Rice and freeze in portions, to reheat cook from frozen in the microwave for 2-3 minutes until piping hot.

Ingredients

0 10 g butter
0 120 g Mevalia LP Rice
0 ¼ tsp ground ginger
0 ½ tsp turmeric
0 ¼ tsp cumin
0 ¼ tsp garlic granules
0 5 whole cloves
0 1 tbsp finely diced onion
0 300 ml vegetable stock
0 1 medium aubergine, cut into 4 lengthways
0 2 tsp Harissa paste
0 1 tbsp maple syrup or golden syrup
0 handful watercress
0 8 cherry tomatoes, quartered
0 ¼ red onion, thinly sliced
0 2 tsp oil from the Harissa