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Harissa Glazed Aubergine with Indian Aromatic Rice
Ingredients for
2 servings
Preparation
- Preheat the grill to a medium to high heat.
- Meanwhile, heat the butter in a small saucepan and add the Mevalia LP Rice, dried spices and onions. Stir-fry for 1-2 minutes until the onions are soft. Pour over the vegetable stock and stir well, bring to a gentle simmer and cover with a lid. Cook for 12-14 minutes, moving the pan regularly to prevent the rice from sticking.
- Whilst the rice is cooking, lay the aubergine slices on an oiled baking tray and score with a sharp knife. Mix the Harissa paste with the syrup and coat each aubergine slice with the paste.
- Place under the hot grill and cook for 8-10 minutes until tender and caramelised.
- Meanwhile, into a small bowl mix the watercress, cherry tomatoes and red onion, drizzle over the Harissa oil.
- Once the rice is cooked leave to stand for a few minutes before fluffing up with a fork. Serve with the grilled aubergine, finishing with the dressed watercress salad.
Recipe tips & info; batch cook the aromatic Mevalia LP Rice and freeze in portions, to reheat cook from frozen in the microwave for 2-3 minutes until piping hot.