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Description
A flavorful dish featuring roasted aubergines with a tangy puttanesca sauce, served with tomato-infused rice and crumbled feta.
Ingredients
Scale
- 2 medium aubergines (eggplants), sliced lengthwise
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400g canned chopped tomatoes
- 50g black olives, pitted and sliced
- 1 tbsp capers, drained
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- 200g basmati rice
- 400ml vegetable stock
- 100g feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (180°C fan).
- Brush the aubergine slices with olive oil, season with salt, and roast for 25 minutes until tender.
- While the aubergines roast, heat the remaining oil in a pan and fry the onion and garlic for 5 minutes until soft.
- Add the tomatoes, olives, capers, oregano, and chili flakes. Simmer for 10 minutes.
- Cook the rice in vegetable stock as per package instructions, then fluff with a fork.
- Spread the tomato rice on a serving plate, top with roasted aubergines, and spoon the puttanesca sauce over.
- Sprinkle with crumbled feta and serve warm.
Notes
- Adjust chili flakes to taste.
- Use fresh basil for garnish if preferred.
- Can be served with a side salad.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 10g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg