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.
Cook’s notes: For extra protein, add a can of drained, rinsed organic red kidney beans to the rice. And, for extra bite, add a split red chilli.
Per serving: 1797.4 KJ, 11.4 g protein, 19.7 g fat, 51.7 g carbs TASTE’s take: High on appetite appeal, low on effort, these oven-ready organic meals are both heartily substantial and infinitely versatile. |