CookEat Recipe
Tomato and Aubergine Rice with Cinnamon
Tomato and aubergine simmer with cinnamon, cumin and onion. Brown rice, couscous and spinach are folded into the vegetables.
Method
Steps
Step 1
Weigh rice and couscous dry. Cook rice in 1000 ml boiling water for its package time; reserve 150 ml and drain. Cover couscous with remaining 180 ml boiling water for 5–10 minutes or its package time, then fluff. Dice aubergine into 1 cm cubes, chop tomato and onion and rinse spinach.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion and aubergine for 8 minutes. Add tomato, cinnamon, ground cumin and reserved water; cover and simmer for 12–15 minutes until aubergine is tender.
Step 3
Wilt spinach in the pan for 2 minutes, then fold in rice and couscous and heat for 2 minutes. Serve four portions.
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