Harissa Glazed Aubergine with Indian Aromatic Rice
- RECIPE MAKES: 2 servings
- COOK TIME: 30 minutes
Preheat the grill to a medium to high heat. Meanwhile, heat the butter in a small saucepan and add the Mevalia 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 Rice and freeze in portions, to reheat cook from frozen in the microwave for 2-3 minutes until piping hot.
- 10g Butter
- 120g Mevalia Rice
- ¼ tsp ground ginger
- ½ tsp turmeric
- ¼ tsp cumin
- ¼ tsp garlic granules
- 5 whole cloves
- 1 tbsp finely diced onion
- 300 ml vegetable stock
- 1 medium aubergine, cut into 4 lengthways
- 2 tsp Harissa paste
- 1 tbsp maple syrup or golden syrup
- handful watercress
- 8 cherry tomatoes, quartered
- ¼ red onion, thinly sliced
- 2 tsp oil from the Harissa
