Flavour alert! Golden aubergine slices are simmered in a mellow tomato sauce, with a touch of smoky chipotle chilli flakes and paprika served on a base of Veetee Roasted Garlic Basmati Rice. Finished with a drizzle of lemony yoghurt, and a pop of freshness from the pomegranate seeds and mint. Simply ping your Roasted Garlic Rice and you have a delicious meal ready to go in minutes. For a meal prep version, make your smoky aubergine & tomato, plus lemony yoghurt ahead of time (will keep well in the fridge for up to 4 days), then ping your Veetee rice when ready to eat.
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Ingredients
aubergine 2 (sliced)
garlic paste 1 tbsp
chopped tomatoes 400 g (chopped)
smoked paprika 2 tsp
chipotle chilli flakes to taste
lemon 1
Greek yoghurt 200 g
fresh mint 1 handful (leaves picked)
Veetee heat & eat roasted garlic basmati rice 500 g
pomegranate seeds 4 tbsp
Method
Cook the aubergine
Thinly slice the aubergine. Set up a plate with kitchen paper (to drain it once cooked).
Heat a generous glug of your favourite cooking oil in a large pan over a medium-high heat.
Cook the aubergine until golden brown, doing it in batches if needed. When the aubergine starts to turn brown, remove it from the pan and drain on the kitchen paper. Season with a pinch of salt.
Cook the tomato sauce
Using the same pan, add the garlic paste and cook for one minute until fragrant over a low heat.
Stir in the tinned chopped tomatoes, smoked paprika and chipotle chilli flakes to taste. Season with salt.
Simmer for 10 minutes then check the seasoning and adjust to taste.
Meanwhile, prep the lemony yoghurt while the sauce simmers.
Make the lemony yoghurt & pick the mint leaves
Zest the lemon then stir the lemon zest into the Greek yoghurt - season with salt and pepper.
Slice the zested lemon into wedges.
Pick the mint leaves.
Cook the rice
Just before you are ready to eat, ping the Veetee roasted garlic basmati rice in the microwave, according to packet instructions (usually 2 minutes).
Finish the smoky aubergine & Plate Up
Stir most the cooked aubergine into the tomato sauce and heat through.
Serve the aubergine over the rice, finish with a drizzle of lemonyyoghurt and scatter over the pomegranate seeds and fresh mint leaves. A squeeze of lemon juice is the finishing touch - then tuck in and enjoy.
