One Pan Aubergine & Sundried Tomato Tray Bake
A hearty and healthy tray bake full of flavour and veggie goodness!
Suitable for dairy-free, vegans and vegetarians
- 1.5 aubergines
- 4-5 Merchant Gourmet sun-dried tomatoes, roughly chopped
- 1 can chopped tomatoes
- 4 x big vine tomatoes, quartered
- 1 tsp smoked paprika
- 1 x 250g Pouch of Merchant Gourmet Sundried Tomatoey Mixed Grains
- 2 tbsp tomato puree
- Vegan yoghurt
- Pine nuts
- Basil Leaves
- Pre-heat the oven to 180c. Cut the aubergines into chunky strips and add to a large roasting tray, covered in olive oil and salt. Cook for 15 minutes.
- Next, add in all your other ingredients, including the rice, mix well and roast again for 30 minutes until bubbling, hot and brown on top. To serve, add a handful of basil leaves, vegan yoghurt and a sprinkling of pine nuts.
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