Baked Aubergine and side dishes

Preheat the oven to 200°C/ 180°C fan/ Gas mark 6. Cut the aubergine in half lengthways, then cut deep into the flesh diagonally on each side to form a crisscross pattern.

Squeeze the aubergine to open the groves and lightly sprinkle with salt, set aside for 30 minutes to draw out excess moisture. Squeeze off any excess water and blot with a paper towel to remove excess salt. Then lightly coat the aubergine’s flesh with the rosemary.

Line a baking tray with baking paper, add the olive oil to the tray and lay each aubergine flesh side down. Bake for 45-60 minutes.

Once baked allow to cool and serve with other dishes.

Preheat the oven to 200°C/ 180°C fan/ Gas mark 6. Place all the sauce ingredients onto a small roasting tin, sprinkling over the topping with a little seasoning, roast for 5 minutes.

Blend/liquidise into a smooth consistency. Can be kept chilled for up to 3 days.

Place a small saucepan on a moderate heat with the butter, add the shallots and cook until soft.

Add the vegetables and cook for a further 1 minute. Mix in the MEVALIA Rice, chilli flakes, turmeric and cumin, whilst stirring add the vegetable stock slowly and bring to a gentle simmer, cover and continue to cook for 10-11 minutes, stirring regularly.

Blanch the cabbage leaves in salted boiling water for 1 ½ minutes, refreshing in cold water, drain and dry well. Once the rice mixture is cooked allow to cool before spreading evenly over the cabbage leaf, roll up your leaf, tucking the ends in to secure. When serving reheat in the microwave 1 ½ minutes before cutting the roll in half and serving.  

Preheat the oven to 200°C /180°C fan/ Gas mark 6. Line a baking tray with greaseproof paper.

Arrange the cheese into two 8 cm circles 4 cm apart. Sprinkle each circle with the dried thyme and garlic granules then bake in the oven 7-8 minutes until light brown in colour. Allow to cool before serving.