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
(34 votes)
Cook: 40 Mins
Serves: 4
Nutritional Information
Each 468g serving contains
Energy
1568kj
374kcal
1568kj
374kcal
19%
Fat
11.2g
11.2g
Med
16%
16%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
10.3g
10.3g
Med
11%
11%
Salt
0.94g
0.94g
Med
16%
16%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
335kj/80kcal
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.