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Roast puttanesca aubergines with tomato rice & feta

Roast puttanesca aubergines with tomato rice & feta on an oval dish

Roast puttanesca aubergines with tomato rice & feta

Name: Roast puttanesca aubergines with tomato rice & feta
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 3 tbsp olive oil (or use the oil from the sundried tomato jar, below); 3 medium banana shallots or 1 small red onion, finely chopped; 300g easy-cook long-grain brown rice; 1 tbsp tomato purée; 2 garlic cloves finely chopped; 5 sundried tomatoes in oil, drained and finely sliced; 400g can chopped tomatoes; 1 vegetable stock cube or 2 tsp vegetable bouillon powder; 3 large aubergines halved lengthways; 1 tbsp finely chopped oregano or use 1⁄2 tsp dried oregano; 3 tbsp capers drained and rinsed; 100g black olives pitted and chopped; 60g pine nuts toasted; 30g basil chopped, plus a few extra leaves to garnish; 200g feta crumbled; 250g cherry tomatoes quartered; 2 tbsp balsamic vinegar; extra virgin olive oil for drizzling (optional); green leafy salad to serve (optional)

Alice Hart

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 40 mins

A star rating of 4.7 out of 5.22 ratingsRate

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Enjoy these glorious roast aubergines with tomato rice and feta for a summer supper or al fresco lunch. You could also barbecue the aubergines, if you like

Vegetarian

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A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil

(or use the oil from the sundried tomato jar, below)
3 medium banana shallots

or 1 small red onion, finely chopped
300g easy-cook long-grain brown rice
1 tbsp tomato purée
2 garlic cloves

finely chopped
5 sundried tomatoes

in oil, drained and finely sliced
400g can chopped tomatoes
1 vegetable stock cube

or 2 tsp vegetable bouillon powder
3 large aubergines

halved lengthways
1 tbsp finely chopped oregano

or use 1⁄2 tsp dried oregano
3 tbsp capers

drained and rinsed
100g black olives

pitted and chopped
60g pine nuts

toasted
30g basil

chopped, plus a few extra leaves to garnish
200g feta

crumbled
250g cherry tomatoes

quartered
2 tbsp balsamic vinegar
extra virgin olive oil

for drizzling (optional)
green leafy salad

to serve (optional)

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Nutrition: Per serving

kcal483
fat23g
saturates6g
carbs50g
sugars10g
fibre8g
protein14g
salt2.3g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a saucepan over a medium heat and cook the shallots with a pinch of salt for about 8 mins, stirring until softened. Add the rice and tomato purée, stirring to coat the rice in the oil for about 1 min. Tip the mixture into a medium baking dish, about 20 x 30cm, then add the garlic and sundried tomatoes.
step 2

Tip the chopped tomatoes and 500ml water into the pan, using some of the water to swill out the tomato can. Add the stock cube and return the pan to the heat, stirring to help dissolve the stock. Bring to the boil and carefully pour over the rice mixture in the baking dish. Cover tightly and bake for 1 hr 30 mins until all the liquid has been absorbed and the rice is golden at the edges.
step 3

Meanwhile, score the cut sides of the aubergine halves in a diamond pattern, being careful not to cut through the skin. Scatter the oregano over the aubergine flesh and season. Lightly brush or rub with the remaining oil, pushing the seasoning into the cuts. Put the aubergines in a large baking dish or roasting tin, flesh-side up. When the rice has been in the oven for 15 mins, put the aubergines on a lower shelf to bake for 45 mins, covered, then a further 30-35 mins, uncovered, until golden and soft. Remove both dishes from the oven, cover and set aside.
step 4

Combine the capers, olives, pine nuts and basil in a bowl. Stir half through the baked rice using a fork to fluff the rice up slightly. Add the feta and cherry tomatoes to the remaining mixture and season with black pepper. Spoon the rice onto a large serving platter and top with the aubergine halves. Spoon the feta mixture over the aubergines, drizzle with the balsamic vinegar and garnish with the extra basil leaves. Drizzle with a little extra virgin olive oil, if you like, and serve with a green leafy salad.

Recipe from Good Food magazine, June 2021

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A star rating of 4.7 out of 5.22 ratings

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