Spiced rice with aubergine and corn
This spiced rice with aubergine and corn is not really spicy, but you can add some chilli flakes to it if you want heat. You can make this dish with leftover or freshly cooked rice – I used brown basmati, but white or instant rice would work for the recipe too. You can serve this vegan dish warm or at room temperature, as a main or side dish..
Ingredients
Method
- Cut the aubergine and red pepper into little cubes. Chop the onion and garlic, halve the tomatoes.
- Heat the oil in a pan, gently sauté the onion, then add the garlic, red pepper and aubergine. Put a lid on and sauté for 5 minutes. Add the spices and oregano, stir for a minute then add the tomatoes and a splash of water. Season with salt and pepper.
- Put the lid back on, and cook for 15 minutes, or until the vegetables become tender.
- Using a sharp knife, cut off the corn kernels or drain the tinned corn. Add the corn to the pan to heat through.
- Finally stir in the rice and herbs, warm through, then serve with a squeeze of lemon juice and freshly ground pepper.