Eggplant, tomato and basil rice cake
6
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Looking for a quick vegetarian meal to be ready on 30 minutes? Use this cheat version and microwave brown rice to save time!
Ingredients
Olive oil
1 tbs, extra virgin variety
Eggplant
4 small, finger eggplants, thinly sliced
Brown rice microwave packet
500 g, (2x250g packets)
Semi dried tomatoes, not in oil
1 cup(s), (60g)
Fresh basil
⅓ cup(s), leaves, thinly sliced, plus extra small leaves to garnish
Egg(s)
6 medium, lightly beaten
Grated parmesan cheese
⅓ cup(s), (25g)
Rocket
80 g, baby leaves
Lemon(s)
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
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.
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