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Eggplant, tomato and basil rice cake

Eggplant, tomato and basil rice cake

6
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
6
Difficulty
Moderate
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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