BAKED ORGANIC BRINJAL WITH TOMATO RICE

Ingredients

1 x punnet baby brinjals 1 clove garlic, peeled and chopped sea salt and freshly ground black pepper, to taste 1/2 large onion, chopped 5 Tbsp extra virgin olive oil, plus extra for drizzling 300 g basmati rice 1 400g tin chopped tomatoes flat leaf parsley 7 cups organic vegetable stock A pinch salt black pepper, freshly ground shaved cheddar cheese

Cooking Instructions

Preheat the oven to 190°C. Slice the brinjals lengthways. Score the cut sides, moisten with oil, smear with garlic and season to taste. Line a baking tin with baking paper and place the brinjals cut side down. Bake for 30 minutes, or until very tender. To make the tomato rice: In a saucepan over a medium heat, gently soften the onion in the oil. Add the rice and stir for a minute or two. Add the tomato and half the parsley. Pour in the stock and add the salt, then bring to a simmer. Cover and cook for 20 minutes, or until the liquid is absorbed and the rice tender. Turn off the stove and leave to steam on the hotplate for 5 minutes. Fluff up with a fork and sprinkle with the remaining parsley. Season to taste with the pepper.To serve, top servings of rice with the baked brinjal and shavings of cheese.

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