Roast aubergine, chilli and mint rice

Name: Roast aubergine, chilli and mint rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 aubergine; ½ onion; 2 tablespoons olive oil; ½ teaspoon chilli flakes or 1 birds eye chilli chopped; ½ teaspoon chilli flakes or 1 birds eye chilli chopped; 300–400 g dry weight basmati rice; 2 litres water; good pinch salt; 1 tablespoon lemon juice; 2 teaspoons dried mint or 8 sprigs fresh mint, chopped; 2 teaspoons dried mint or 8 sprigs fresh mint, chopped

Preparation info

Serves:
4
as a main course side dish

Difficulty
Easy
Ready in
30 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Not overcooking the rice is the trick to keeping this dish light and fluffy. The oiliness of the aubergines makes it succulent and rich, the chilli gives it a kick and the dash of lemon and added mint zips it up. Any left over? Probably not, but if there is, simply put it in a lunchbox for tomorrow!

Ingredients

1 aubergine
½ onion
2 tablespoons olive oil

Side dish
Vegan
Gluten-free

Method

Cut the aubergine and onion into 3cm chunks and put into a roasting tin. Drizzle over the oil, season well and sprinkle with the chilli. Roast uncovered for 25 minutes or until well browned. Remove from the oven and sprinkle with