As well as being tasty, this aubergine and artichoke is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day
Prep:15 mins
Serves 6
60ml olive oil2 aubergines, cut into chunks1 large onion, finely chopped2 garlic cloves, crushedsmall pack parsley, leaves picked, stalks finely chopped2 tsp smoked paprika2 tsp turmeric400g paella rice1 ½l vegetable stock2 x 175g packs chargrilled artichokes2 lemons 1 juiced, 1 cut into wedges to serve
STEP 1Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.STEP 2Nestle the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.
