CookEat Recipe
Seared Aubergine and Rice with Basil
Tender pan-seared aubergine and white rice are folded with Parmesan and herb yogurt. Basil, parsley and crisp bread cubes finish the small plates.
Method
Steps
Step 1
Weigh the white rice dry, rinse and cook in 1 litre boiling water for its packet cooking time until tender, then drain well. Wash and dice the aubergine into 1 cm pieces.
Step 2
Heat 1 tablespoon olive oil in a wide pan over medium heat. Cook the aubergine for 12–15 minutes, turning often, until golden and soft throughout. Add up to the remaining 30 ml water and cover briefly if it colours before softening; uncover to evaporate the water.
Step 3
Grate the Parmesan; wash and chop the parsley, herbs and basil. Mash half the cooked aubergine with the yogurt, then fold in the remaining aubergine, rice, Parmesan and herbs off the heat.
Step 4
Cube the bread and toast with the remaining tablespoon oil in a pan for 4–6 minutes until crisp. Divide the warm rice mixture among six plates and scatter over the croutons.
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Cooked 3 times