Grab yourself a few moments of Yummy!
Save this recipe for when you want an easy and delicious meal. The Zingy Cardamom Coconut Cooking oil is all you need to make the flavours in this dish.
Save this recipe for when you want an easy and delicious meal. The Zingy Cardamom Coconut Cooking oil is all you need to make the flavours in this dish!
- 1 aubergine split in half lengthways
- 100g brown rice
- 1 red onion cut into 8 segments
- 1 tbsp cashews
- 1 tbsp flaked almonds
- A handful of cherry tomatoes
Zing Foods Zingy Cardamom coconut oil
Split the aubergine lengthways in half, score and sprinkle liberally with salt and leave in a colander for 30 mins. Then wash the salt off with cold water and pat dry.
Dot a tablespoon of Zingy Cardamom coconut oil over the two halves and roast in the oven, 180 degrees for approx 25 mins with the red onion
Cook rice as per packet instructions, then strain.
In a frying pan, melt a heaped tsp of Zingy Cardamom cooking oil, add and gently colour the nuts (please be careful they burn easily) and then tip in the cooked rice, season.
Cut the cherry tomatoes and add to the rice with the roasted red onion and chopped coriander. Then place the aubergines on top.
Add some rocket on top of the rice before putting the aubergines on.