Smoky Aubergine & Tomato With Roasted Garlic Rice

Ingredients

1 aubergine, sliced

1 tbsp garlic paste

400g tinned chopped tomatoes

2 tsp smoked paprika

Chipotle chilli flakes, to taste

100g Greek yoghurt

1 lemon, zested & cut into wedges

2 packs Veetee steam filtered Roasted Garlic Basmati Rice

2 tbsp pomegranate seeds

1 handful fresh mint, leaves picked

Your preferred cooking oil or spray

Salt & pepper, to taste

Method

1. Thinly slice the aubergine.  Heat a generous glug of your favourite cooking oil, cook the aubergine until golden brown. Remove it from the pan and drain on the kitchen paper. Season with a pinch of salt.

1. 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.

1. Zest the lemon then stir the lemon zest into the Greek yoghurt - season with salt and pepper. Slice the zested lemon into wedges.

1. Just before you are ready to eat, ping the Veetee roasted garlic basmati rice in the microwave, according to packet instructions (usually 2 minutes).