Artichoke and aubergine rice in a bowl with a serving spoon

Artichoke & aubergine rice

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(3 ratings)

Prep: 15 mins Cook: 50 mins


Serves 6

As well as being tasty, this aubergine and artichoke dish is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day

Nutrition and extra info

  • Healthy
  • Vegan

Nutrition: Per serving

  • kcal431
  • fat16g
  • saturates2g
  • carbs58g
  • sugars9g
  • fibre11g
  • protein8g
  • salt1.5g
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  • 60ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 aubergines, cut into chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • small pack parsley, leaves picked, stalks finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tsp smoked paprika
  • 2 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 400g paella rice
  • 1½ l Kallo vegetable stock
  • 2 x 175g packs chargrilled artichokes
  • 2 lemons 1 juiced, 1 cut into wedges to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.

  2. Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.

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Comments, questions and tips

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4th Nov, 2017
I’ve just made this for the first time, and it was O.K. but not particularly tasty. The recipe says to add half the stock and cook for 20 minutes before adding the second half. The packet of paella rice gave a cooking time of 15 mins. I needed to add more stock after about 5 minutes, so I don’t know how they arrived at the timings given. I won’t be making this again per the recipe, but might adapt and add more interesting ingredients.
19th Mar, 2018
What is meant by paella rice? Is this like a sort of ready made rice pouch? Or so called yellow rice? could you substitute with for instance normal long grain rice? What else can you recommend as a substitute?
goodfoodteam's picture
21st Mar, 2018
Thanks for your question. Paella rice is a short grain rice that's ideal for use in this dish as it absorbs the liquid well. In the supermarkets you'll often see it labeled simply as 'paella rice' or you can find specific varieties such as calasparra and bomba.
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