Ve'duja Roast Aubergine with Baked Brown Rice & Tomato Basil Salad

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	582Kcal
	506kJ	2434kJ
Fat	5.0g	24g
of which saturates	1.3g	6.3g
Carbohydrates	16g	79g
of which sugars	3.9g	19g
Protein	3.0g	14g
Salt	0.38g	1.8g
Fibre	2.6g	13g

Back

1/3 daily fibre New 5 plants Low sat fat

Ve'duja Roast Aubergine with Baked Brown Rice & Tomato Basil Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Italian

Food group: Dairy

This twist on the Italian Riso al Forno (aka baked rice), nutty brown rice, infused with flavourful sundried tomato paste. Bake until golden and delicious, then dish up alongside roasted aubergines, drizzled in a more-ish honey & vegan 'nduja dressing, and a vibrant tomato basil salad, for a refreshing lift. Buon appetito!

Cooking Instructions

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.

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

Time for 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 sundried 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 soft cheese onto 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 and salad alongside