bohemianwanderer – This comforting aubergine, tomato and mozzarella rice bake combines roasted vegetables, rich tomato sauce, seasoned rice and plenty of melted cheese. The aubergines are roasted until tender and lightly golden before being layered with the rice, tomato sauce and mozzarella, creating a hearty dish with plenty of Mediterranean-inspired flavour.
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Ingredients
- 2 medium aubergines
- Olive oil
- Salt
- 500g fresh, ripe tomatoes
- 1 onion, peeled and thinly sliced
- A few red chilli flakes
- 1 handful fresh basil leaves
- Sugar, optional
- 400g long-grain rice
- 80g Grana Padano, Parmesan or cheddar, grated
- 400g mozzarella, well drained
Method
Start by preparing the aubergines. Use a vegetable peeler to remove strips of skin, leaving a striped pattern, then cut the aubergines into slices about 1cm thick. Arrange them on an oiled baking tray, drizzle generously with olive oil and season with salt. Bake at 180C (160C fan)/350F/gas 4 for 30-40 minutes, or until the aubergines are tender and lightly golden.
Meanwhile, prepare the tomatoes. Place them in boiling water for about four minutes, then transfer them to cold water. Once cool enough to handle, peel away the skins and roughly chop the tomato flesh.
Heat a little olive oil in a pan over a medium-low heat. Add the sliced onion and cook gently until softened. Stir in the chopped tomatoes, salt, chilli flakes and most of the basil leaves, reserving a few for assembling the bake. Add a little sugar if the tomatoes need extra sweetness. Simmer the mixture until it becomes rich and thick, breaking up the tomato pieces as it cooks. For a smoother sauce, pass it through a food mill.
Cook the rice in a pan of salted boiling water until al dente, stopping about one minute before the recommended cooking time. Drain well, then mix with two tablespoons of olive oil, four tablespoons of the tomato sauce and 30g of the grated cheese. Season with salt if necessary, making sure the rice is well seasoned.
Slice or tear the mozzarella into smaller pieces. To assemble the bake, spoon half of the rice mixture into the base of a round 22cm metal baking tin or a 20cm x 30cm ceramic baking dish. Arrange half of the roasted aubergine over the rice, followed by half of the tomato sauce. Add half of the mozzarella and a few reserved basil leaves.
Repeat the layers with the remaining rice, aubergine, tomato sauce and mozzarella. Finish with the remaining 50g of grated cheese. Allow the bake to rest briefly before serving, then garnish with the remaining fresh basil leaves.
