The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Ve'duja Aubergine with Rice al Forno & Tomato Basil Salad
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1/3 daily fibre
New
5 plants
Low sat fat
Serving size
Ingredients
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 230g cannellini beans (cannellini beans, water, salt)
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 80g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 200g baby tomatoes
- 80g rocket
- 50g honey
- 40g vegan 'nduja (Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 unwaxed lemon
- 1 handful of fresh basil
- 2 garlic clove
- 2 aubergine
Nutritional Information
Calories: 582
Protein: 14g
Carbs: 79g
Fat: 24g
Creamy Ve'duja Aubergine with Rice al Forno & Tomato Basil Salad
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Lining a large baking tray with parchment paper
- Pull out a medium baking dish, a medium bowl & a small bowl
Roast the aubergine
- Slice the aubergines into 1cm thick discs, then add to the lined baking tray. Sprinkle over the pea crumb and drizzle with 1 tbsp oil. Season with a pinch of salt and pepper, then toss to coat
- Roast for 20-22 mins until the aubergine is soft and the crumb is golden
Toss the rice
- Finely chop or crush the garlic. Pick the basil leaves from the stalks and roughly chop. Halve the lemon. Halve the tomatoes
- Add the rice to the medium baking dish and break up with a wooden spoon. Stir in the sun-dried tomato paste, garlic, cannellini beans (with their liquid), half the basil and 2 tbsp water. Season with salt and pepper
- Drizzle with 1 tsp oil, then bake for 12-15 mins, until golden
Prep the salad & dressing
- Add the tomatoes to the medium bowl with the juice from half the lemon, 1 tbsp olive oil and a pinch of salt and pepper. Toss to combine
- In the small bowl, combine the vegan 'nduja, honey, the juice from the remaining lemon and 1 tbsp water. Season with salt and pepper
Finishing touches & plate up
- When everything's ready, toss the rocket and remaining basil with the tomatoes
- Use the back of a spoon to spread the cream cheese on a serving plate. Top with the aubergine and crumb, then drizzle over the honey 'nduja dressing
- Share the vegan 'nduja aubergine between plates tapas-style, with the rice al forno and salad alongside
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