Roast Carrot & Aubergine Rice


Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tKaye loves this dish and can now make it really well. I have finally convinced her of the merits of preheating the oven, so she no longer burns every vegetable she tries to roast. By the way, if you’re not a vegetarian, this goes really well as a side with lamb.

  • Yield: 2 Servings (or 4 as a side dish)


For the Salad
  • 1 aubergine, cut into 2.5 cm (1 in) cubes
  • 2 carrots, peeled and cut into batons
  • 3 tbsp olive oil
  • sea salt
  • 1 tsp ground cinammon (optional)
  • 250 g bag pre-cooked brown and wild rice
  • large handful of flat-leaf parsley leaves, chopped
For the Dressing
  • ½ finely grated lemon juice and zest, unwaxed lemon to taste
  • 2 tbsp olive oil
  • salt
How to Make It
  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. Toss the veg in the oil, salt, and cinnamon (if using), and space out on a baking tray in a single layer. Roast for 30 minutes, turning halfway through.
  3. Meanwhile, mix together all the dressing ingredients, whisking with a fork until the oil and lemon emulsify, which means the oil incorporates completely with the other ingredients. Taste, adjust the seasoning, and add more lemon if you like.
  4. Put the rice and parsley in a large bowl with the roasted veg, and pour the dressing over.
  5. Stir well and serve!

Leave A Reply

%d bloggers like this: