Aubergine Pilaf

500 g Aubergines; cut into 1 cm ( 1/2 inch) slices (1 lb)
1 tb Polyunsaturated oil
1 lg Onion; chopped
1 250 gram can chopped tomatoes; (8 oz)
250 g Easy-cook long-grain brown rice; (8oz)
1 tb Chopped fresh mint
300 ml Water; ( 1/2 pint)
Pepper
1 150 gram car low-fat natural yogurt; to serve (5 oz)

Bring a large saucepan of water to the boil, add the aubergine slices and simmer for 4 minutes.

Drain the aubergines and pat dry with a clean tea towel or kitchen paper.

Heat the oil in a large saucepan, add the onion and fry over a low heat for 5-10 minutes, or until soft.

Add the aubergine, rice, tomatoes, mint and water. Season with pepper and cook for 40-45 minutes or until the rice is tender, stirring at regular intervals.

Remove from the heat and leave to stand for 10 minutes before transferring to a warmed dish and serving with a separate bowl or yogurt.

Aubergine Pilaf printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.