Roast Puttanesca Aubergines with Tomato Rice

To create this delicious dish, start by roasting slices of eggplant in the oven until they are tender and slightly caramelized. Meanwhile, prepare a flavorful puttanesca sauce with tomatoes, olives, capers, and garlic to top the roasted eggplant. Next, cook a pot of fluffy tomato rice to serve as a base for the roasted eggplant and puttanesca sauce. Crumble tangy feta cheese over the top for a creamy and salty contrast to the bold flavors of the dish. To add a spicy kick, whip up a quick mustard curry slather sauce using a combination of spicy mustard, curry powder, and a touch of honey for sweetness. Drizzle the sauce over the assembled dish for an extra burst of flavor that ties everything together beautifully. This Roast Puttanesca Aubergines with Tomato Rice & Feta Spicy Mustard Curry Slather Sauce is a satisfying and flavorful meal that is sure to impress your family and friends. Enjoy!

Ingredients:

• For the Roast Puttanesca Aubergines:
  • 2 large aubergines (eggplants), halved lengthwise
  • 3 tbsp olive oil
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup kalamata olives, pitted and sliced
  • 2 tbsp capers, drained
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh basil leaves for garnish
• For the Tomato Rice:
  • 1 cup long-grain rice
  • 1 can (14 oz) diced tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 cups vegetable broth
  • 1 tsp smoked paprika
  • Salt and pepper to taste
• For the Topping:
  • 1/2 cup crumbled vegan feta (or regular feta if not vegan)
  • Fresh parsley, chopped

Instructions:

1. Prepare the Aubergines:
   • Preheat your oven to 400°F (200°C).
   • Score the flesh of the aubergine halves in a crisscross pattern, being careful not to cut through the skin. Drizzle with olive oil and season with salt and pepper.
   • Place the aubergine halves cut side up on a baking sheet and roast for 25-30 minutes, until they are tender and golden brown.
2. Make the Puttanesca Sauce:
   • While the aubergines are roasting, heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
   • Add the diced tomatoes, kalamata olives, capers, oregano, thyme, salt, and pepper. Simmer for about 10 minutes, allowing the flavors to meld together.
3. Prepare the Tomato Rice:
   • In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute. Stir in the diced tomatoes, smoked paprika, salt, and pepper.
   • Add the rice and vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
4. Assemble the Dish:
   • Spoon the puttanesca sauce over the roasted aubergine halves and return to the oven for another 10 minutes.
   • Once done, remove from the oven and sprinkle with crumbled vegan feta and fresh basil leaves.
5. Serve:
   • Serve the roast puttanesca aubergines on a bed of tomato rice. Garnish with fresh parsley and additional vegan feta if desired.
6. Enjoy:
   • Enjoy this flavorful and hearty dish, perfect for a satisfying meal.