In celebration of #worldvegetarianday try this simple vegetarian dish that is healthy and delicious. Roasted aubergines with brown rice and cherry tomatoes topped with fresh greek yoghurt is super easy to make.
Serves: 4 people
Duration: 30-60 minutes
- 1 red onion
- 2 garlic cloves
- Morgenster Extra Virgin Olive Oil
- 300g Alce Nero Organic Whole Rice
- 800ml granulated vegetable stock
- 2 medium-sized aubergines
- 1 fresh chili pepper
- 1 jar of Polli Green Pitted Olives
- 400g cherry tomatoes
- 2 spoons Morgenster Balsamic Vinegar
- 200g Greek yoghurt
- 60g toasted pine nuts (optional)
- 40g parsley leaves
Slice the Polli pitted olives. Prepare the vegetable stock, cook the rice according to instructions on your packet of Alce Nero Organic Whole Rice.
Peel and thinly slice the onion and garlic, deseed and slice the chili pepper and brown in a little water and a drizzle of oil.
In the meantime cut the cherry tomatoes in half and add them to the onion, garlic, and olives. Sauté on high heat.
Drain the rice, add to the tomatoes and remaining vegetables, add salt and oil to taste, and simmer with a few spoons of balsamic vinegar. Stir and place on a baking tray.
Cut the aubergines in half lengthwise, use a sharp knife to create criss-cross incisions and season with a drizzle of oil and a pinch of salt. Bake in the oven at 180 °C for 20 minutes.
Remove the aubergines from the oven and place them on the baking tray with the rice, lightly press them so they sink slightly.
Cover with tin foil and bake for another 20 minutes.
It serves each aubergine on a bed of rice, garnished with a spoon of yoghurt , toasted pine nuts, and fresh parsley leaves.