Eggplant, tomato and basil rice cake
1 tbs, extra virgin variety
4 small, finger eggplants, thinly sliced
brown rice microwave packet
500 g, (2x250g packets)
semi dried tomatoes, not in oil
1 cup(s), (60g)
⅓ cup(s), leaves, thinly sliced, plus extra small leaves to garnish
6 medium, lightly beaten
grated parmesan cheese
⅓ cup(s), (25g)
80 g, baby leaves
1 medium, cut into wedges
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 24cm (base measurement) round springform tin with oil. Line base and side with baking paper.
- Heat oil in a large non-stick frying pan over medium-low heat. Add eggplant and cook, stirring, for 4 minutes or until softened. Add rice and cook, stirring to break up lumps, for 1 minute. Transfer to a large bowl.
- Add tomatoes, sliced basil, egg and ⅓ cup (25g) parmesan. Stir to combine. Transfer mixture to prepared tin. Press lightly to condense mixture. Sprinkle with remaining parmesan. Bake for 20–25 minutes or until set. Serve cut into wedges with extra basil, rocket leaves and lemon wedges.