I think this meal (made out of left-overs in the fridge and store cupboard items) was a huge success!

It was a little like a Biryani… I’ll be using the same principles to make more meals like this (perhaps incorporating chunks of fish or meat) as it was so quick, easy and filling. Only one dish to wash up too!

Crunchy aubergine, firecracker rice and chickpea bake

Preparation Time: 5 mins

Cooking Time: 30 mins

Serves: 2

Calories per serving:  511.2

Ingredients

Rice, Firecracker, Tilda – 1 Pack/250g

Chick Peas, in Salted Water, Canned – 170g

Tomatoes, Plum, Canned, roughly chopped – 170g

Spinach, Boiled or Steamed – 75g

Cheese, Cheddar, grated – 75g

Breadcrumbs, Panko – 1 Serving/30g

Aubergine, Grilled, chopped into small cubes – 100g

Method

Pre-heat oven to 200 degrees.

Mix together all the ingredients in an oven proof shallow dish, except the grated cheese and panko breadcrumbs.

Level out, and top with the grated cheese and then the breadcrumbs.

Bake for 30 minutes until golden brown and bubbling.

Serve with a salad or vegetables.

(I had mine with mashed swede and carrot).

Nutrition Data Per Serving

Calories (kcal) 511.2

Carbohydrate (g) 51.2

Fat (g) 23.7

Fibre (g) 7.7

Fruit & Veg 3.5

Protein (g) 21.4