Cheesy baked aubergine with rice and green beans
- 2 aubergines, halved lengthways, flesh scored
- 4tsp rapeseed oil
- 1 red onion, finely chopped
- 1tbsp frozen Scratch Cook Chopped Garlic
- 500g passata
- 3 sprigs fresh thyme
- 70g Asda 30% Less Fat Mature British Cheese, grated
- 200g easy-cook long grain brown rice, rinsed
- 200g green beans, trimmed
- Zest and juice ½ lemon
Preheat the oven to 200C/180C Fan/Gas 6.
Put the aubergine halves into a roasting tin, scored sides up, and brush with 1tsp of the oil. Bake for 20 mins.
Heat 2tsp of the oil in a pan and fry the red onion and ½ of the garlic for 5-6 mins until beginning to soften. Add the passata and 2 sprigs of the thyme, bring to a simmer and cook for 10 mins. Remove from the heat and discard the thyme stalks.
Remove the aubergines from the oven and spoon over the passata mixture. Sprinkle with the cheese and return to the oven for 15 mins or until the cheese is bubbling.
Meanwhile, bring a large pan of water to the boil and add the rice. Cook for 25-30 mins until tender, then drain.
Blanch the green beans in a pan of boiling water for 2-4 mins until bright green. Drain then return to the pan with the remaining oil and garlic. Cook for 2-3 mins until tender. Remove the beans from the heat, toss with the lemon zest and juice, then stir into the rice.
Season the aubergines with black pepper and sprinkle with the rest of the thyme. Serve with the green beans and rice.