Eggplant & Lentil Tomato Rice

Steps

1. 1

   Heat the oven to 220°C.

2. 2

   Toss eggplant with half the oil and half the salt.

3. 3

   Spread on a lined tray and roast for 25 minutes, turning halfway.

4. 4

   Rinse rice and combine with 220 ml water in a saucepan.

5. 5

   Bring to a boil, cover, and cook on low for 12 minutes.

6. 6

   Rest off the heat for 5 minutes.

7. 7

   Simmer tomatoes, oregano, remaining oil, salt, and 100 ml water in a wide pan for 10 minutes.

8. 8

   Add lentils and roasted eggplant and simmer for 4 minutes.

9. 9

   Stir in basil.

10. 10

    Divide rice between two bowls and top with the eggplant mixture.