Serving size

1 person 2 people 4 people

Ingredients

1 aubergine
30g yellow pea crumb (use half)

(yellow pea whole grain flour (100%))
2 garlic clove
1 handful of fresh basil
1 unwaxed lemon
250g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
230g cannellini beans

(Rehydrated cannellini beans, water, salt, antioxidant: ascorbic acid.)
110g baby tomatoes
40g vegan 'nduja (use half)

(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)
25g honey
40g rocket
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)

Allergens

Contains: Milk

Nutritional Information

Ingredients

1 aubergine (use half)
30g yellow pea crumb (use a quarter)

(yellow pea whole grain flour (100%))
2 garlic clove
1 handful of fresh basil (use half)
1 unwaxed lemon (use half)
250g cooked short grain brown rice (use half)

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
230g cannellini beans (use half)

(Rehydrated cannellini beans, water, salt, antioxidant: ascorbic acid.)
110g baby tomatoes (use half)
40g vegan 'nduja (use a quarter)

(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)
25g honey (use half)
40g rocket (use half)
40g Soft Cheese (use half) (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)

Allergens

Contains: Milk

Nutritional Information

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1/3 daily fibre 4 of 5 a day New Low sat fat

Creamy Ve'duja Aubergine with Rice al Forno & Tomato Basil Salad

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Dairy

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.

Slice the aubergine into 1cm thick discs, then add to the lined baking tray. Sprinkle over half 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

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) and half the basil. Season with salt and pepper
Drizzle with 1/2 tsp oil, then bake for 12-15 mins, until golden

Add the tomatoes to the medium bowl with the juice from half the lemon, 1 tsp olive oil and a pinch of salt and pepper. Toss to combine
In the small bowl, combine half the vegan 'nduja with the honey, the juice from the remaining lemon and 1/2 tbsp water. Season with salt and pepper

When everything's ready, toss the rocket and remaining basil with the tomatoes
Use the back of a spoon to spread the cream cheese between plates. Top with the aubergine and crumb, then drizzle over the honey 'nduja dressing
Serve with the rice al forno and salad alongside