Ingrédients
- 2 tbsp extra virgin olive oil
- 1 small aubergine, diced
- 200g cherry tomatoes
- 2 cloves of garlic, thinly sliced
- A handful of fresh basil
- 1 tbsp tomato purée
- 250ml boiling water
- 1 x 250g pouch of Merchant Gourmet SunBlush Tomato & Basil Rice
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
-
Lemon zest
Méthode
- Heat 1 tbsp of the olive oil over a medium heat in a large frying pan.
- Put the aubergine along with a sprinkle of salt into the pan and cook for about 5 minutes, tossing in the olive oil until golden.
- Next, add the garlic and cherry tomatoes and cook for a further 5 minutes until the tomato skins are bursting.
- Add a handful of fresh basil and toss until wilted.
- Mix in the pouch of Merchant Gourmet SunBlush Tomato & Basil Rice.
- In a jug, mix the boiling water and tomato purée together to create a tomato stock.
- Pour the tomato stock into the pan and bubble away until the rice absorbs all the juices.
- Season with the lemon juice and salt and pepper.
- Serve with a drizzle of extra virgin olive oil, some lemon zest and more fresh basil leaves.
