Ingredients
- ♡ 1 Medium Aubergine (Eggplant) - Cut Into Cubes
- ♡ 2 Tablespoons Extra Virgin Olive Oil
- ♡ 2 Large Tomatoes – Cut Into Cubes
- ♡ 200 G Brown Rice – Pre-Soaked 3 Hours Or Overnight
- ♡ Small Handful Fresh Basil - Chopped
- ♡ Small Handful Fresh Parsley - Chopped
- ♡ 50g Pistachio Nuts - Chopped
- ♡ 1 Tablespoon Capers
- ♡ 1 Tablespoon Lemon Juice
Instructions
- ♥ Toss the diced aubergine in a little oil with some salt and pepper, and spread it out in a single layer on a baking tray. Roast at 180°C for about 25 minutes, or until eggplant is soft. Remove from oven and stir through tomatoes.
- ♥ Meanwhile, boil the brown rice in plenty of water until cooked to your liking (around 20 minutes). Drain, and transfer the rice to a large mixing bowl.
- ♥ To the rice, add basil, parsley, nuts capers and lemon, mix gently. Stir through roasted aubergine and tomato and serve warm.
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