Baked Eggplant with Mexican Rice
A yummy vegetarian Mexican dish that’s perfect as a side dish or even as a light meal. Made with just a handful of ingredients, this recipe is one you won’t want to miss!
- Prep Time5 min
- Cook Time40 min
- Total Time45 min
- YieldServes 4
Ingredients
- 2 large eggplants
- Olive oil
- Tilda Spicy Mexican basmati rice
Sour cream sauce:
- 1/4 cup sour cream
- 1/4 tsp paprika
- 1/2 lime, juiced
- Salt and pepper to season
Method
Preheat oven to 200 degree celsius. Cut eggplants in half, length-wise.
After cutting it in half, score the inside of the eggplant with a cross hatch pattern – cutting deep but not right through the skin.
Rub the eggplant all over with olive oil, and place cut-side down onto a baking tray. Bake for 30-40 mins until soft.
While the eggplant is baking, combine all the ingredients for the sour cream sauce in a bowl.
When the eggplants are cooked, heat Tilda’s Spicy Mexican Basmati Rice according to package instructions. When done, serve the rice on top of the eggplant and drizzle with the sour cream sauce.
For added flavour serve with the following coriander, lime, chopped tomato, salsa and guacamole too!
