2 tbsp olive oil

1 tbsp chopped chives

1 tsp garlic infused oil

¼ eggplant, chopped

¼ zucchini, chopped

½ tsp saffron

100g/3½oz long grain rice

200ml/7fl oz hot vegetable stock

1 small ripe tomato, de-seeded and chopped

2 tbsp chopped fresh parsley

½ lemon, juice only

Serves - 1


Heat the oil in a pan and add the eggplant, zucchini and continue to cook for a further 3-4 minutes, then stir in the rice to coat in the oil.

Heat the stock a hot pan, then pour over the rice in the pan. Bring to a gentle simmer and cook, part covered, until the rice is tender, about ten minutes.

To serve, stir in the chopped tomato, saffron, garlic infused oil, chives, chopped parsley and lemon juice and pile onto a serving plate.

Recipe adapted from: Good Food
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