Vegetables with Spiced Rice
Ingredients
- 1 eggplant, cut in half lengthwise and skin pierced a couple of times with a skewer
- 1 zucchini, cut in half lengthwise
- 1 red capsicum, cut in half lengthwise, cored and seeded
- 1 tomato, cut in half width wise, seeds removed and saved
- Spice Mix:
- Olive oil spray
- 1 onion, finely diced
- 1 tsp garlic mince
- 1 1/2 cup cooked brown rice
- 1 x 400g can salt reduced crushed tomatoes
- 1/4 cup finely shredded mint leaves
- Juice of 1 lemon
- Freshly ground pepper
- 1 1/2 tsp cinnamon
- 1/2 tsp allspice
Directions
Steam the eggplants, zucchini and capsicums for 8-10 minutes until tender.
Allow to cool. Dice the veggies and set aside.
Heat a large frying pan over a medium heat, spray lightly with oil and cook the onion and garlic gently until soft. Add the eggplant, zucchini and tomato and cook for a further 3 minutes. Add the cooked rice, mint, lemon juice, pepper, cinnamon and allspice.
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