This is one of my favorite dishes for non meat days

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2 aubergines
olive oil
125gr organic short grain brown rice
2 cloves garlic
2 small onions
1/2 tsp dried oregano
680gr organic passata
4 x 125gr mozzarella balls
fresh basil leaves to taste



Top and tail the aubergines and cut into 8 to 10 long slices. Brush them with olive oil and bake at 200C for aprox. 30 mins or how ever long it takes for the aubergine to cook through and brown a little.
Cook the brown rice in plenty of water for 20 minutes and drain.
In the meantime make the sauce. Finely chop the garlic and onions and fry in a little oil with the oregano until soft and starting to caramelise  (10 to 15 minutes). Add the passata to warm through.
Assemble the bake. Layer 2 or 3 slices of aubergine, some torn up mozzarella , a few torn basil leaves, some of the par cooked rice and pour some sauce over the top. Repeat until everything’s used up and covered in sauce. Bake in a 200C oven for 30 to 40 minutes. Allow to stand for 10 minutes and enjoy with a fresh green salad.
Flavoursome and comforting.