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Aubergine and Courgette Rice Bowl

Aubergine and Courgette Rice Bowl
Aubergine and Courgette Rice Bowl

This delicious, nutritious Aubergine and Courgette Rice Bowl is the perfect recipe to use up any left over veggies in your fridge, to build a magnificently tasty meal that will warm your insides.

Serves 2

Ingredients
Method

Before you start

Microwave | Large skillet pan with lid

Ingredients

For the bowl

  • 1 tbsp oil from jar of sun dried tomatoes
  • 1 tbsp olive oil
  • 4 sun dried tomatoes
  • 8 big good quality green olives
  • 1 small - medium aubergine
  • 1 small - medium courgette
  • 1 large garlic clove
  • 1 tbsp nooch
  • 2 tbsp vegan sun dried tomato pesto
  • x1 250g bag microwavable brown rice
  • Salt and pepper to taste

To serve

  • Salad leaves
  • Nooch
  • Extra Virgin Olive Oil
  • Balsamic Vinegar

Method

  1. 1.

    Prepare the ingredients | Finely slice the sun dried tomatoes | Cut the olives into ⅓ cm thick slices | Peel and grate the garlic clove | Trim and cut the aubergine and courgette into 1cm dice | Microwave the pouch of rice

  2. 2.

    Cook the dish | Warm the oils in the pan over medium heat | Add the sun dried tomatoes and olives to the pan and stir for 2 minutes | Add the aubergine and courgette, a little salt and pepper and fry, stirring occasionally to ensure you get an even cook, for 5-6 minutes | Add the garlic to the pan and stir for 2 minutes | Add the nooch and sun dried tomato pesto to the pan and fold to combine (add a splash of water if the pan looks a little dry or if the ingredients are catching) | Add the rice and fold everything together | Taste and season to perfection with salt and pepper

  3. 3.

    Time to serve | Spoon the contents of the pan into bowls, garnish with salad leaves, season with nooch, salt and pepper, drizzle with a little oil and balsamic vinegar and serve immediately