Roasted Puttanesca Aubergines with Tomato Rice & Feta

Name: Roasted Puttanesca Aubergines with Tomato Rice & Feta
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 6
Ingredients: 3 pcs large aubergines; 300 g easy-cook long-grain brown rice; 200 g feta, crumbled; 100 g black olives pitted and chopped; 60 g pine nuts toasted; 250 g cherry tomatoes, quartered; 3 pcs medium banana shallots; 2 clove garlic cloves; 5 pcs sundried tomatoes in oil, drained and finely sliced; 400 g canned chopped tomatoes; 1 tbsp tomato puree; 3 tbsp olive oil; 1 pcs vegetable stock cube; 1 tbsp finely chopped oregano; 3 tbsp capers, drained and rinsed; 30 g basil chopped; 2 tbsp balsamic vinegar; 1 tbsp extra virgin olive oil for drizzling; 1 portion green leafy salad to serve

A vibrant Mediterranean-inspired feast featuring tender roasted eggplants topped with a salty, savory puttanesca garnish. Served over a bed of rich tomato-infused brown rice and finished with creamy crumbled feta, this dish is both wholesome and packed with flavor.

Servings6 Portions

Prep Time30 Mins

Cook Time100 Mins

Difficulty

Intermediate

Ingredients

large aubergines
3 pcs
easy-cook long-grain brown rice
300 g
feta, crumbled
200 g
black olives pitted and chopped
100 g
pine nuts toasted
60 g
cherry tomatoes, quartered
250 g
medium banana shallots
3 pcs
garlic cloves
2 clove
sundried tomatoes in oil, drained and finely sliced
5 pcs
canned chopped tomatoes
400 g
tomato puree
1 tbsp
olive oil
3 tbsp
vegetable stock cube
1 pcs
finely chopped oregano
1 tbsp
capers, drained and rinsed
3 tbsp
basil chopped
30 g
balsamic vinegar
2 tbsp
extra virgin olive oil for drizzling
1 tbsp
green leafy salad to serve
1 portion

Step-by-Step Instructions

Preheat your oven to 190°C (170°C fan/gas 5). In a large saucepan, heat 1 tbsp of olive oil over medium heat. Add the chopped shallots and a pinch of salt, sautéing for about 8 minutes until softened. Stir in the brown rice and tomato puree, cooking for 1 minute to coat the grains. Transfer the mixture to a medium baking dish (approx. 20 x 30cm) and stir in the garlic and sundried tomatoes.

Pour the canned chopped tomatoes and 500ml of water into the saucepan, using a bit of the water to rinse out the tomato can. Add the stock cube and bring to a boil, stirring until the stock is dissolved. Carefully pour the hot liquid over the rice mixture in the baking dish. Cover the dish tightly with foil and bake for 1 hour 30 minutes, or until the liquid is absorbed and the rice is tender.

While the rice is baking, prepare the aubergines. Score the flesh of the aubergine halves in a diamond pattern, being careful not to cut through the skin. Scatter oregano over the flesh and season with salt and pepper. Rub the remaining olive oil into the cuts. Place the aubergines flesh-side up in a roasting tin. After the rice has been in the oven for 15 minutes, place the aubergines on a lower shelf. Bake covered for 45 minutes, then uncover and bake for another 30-35 minutes until the aubergines are golden and very soft.