Rice ‘alla Puttanesca’ with eggplant and yogurt
- deep frying pan
- 400 gr rice
- 2 eggplant
- 250 gr greek yogurt
- 4 tbl spoon olive oil
- 2 tea spoon dried oregano
- black pepper and seasalt
To make the Puttanesca sauce:
- 6 anchovies from a little can
- 2 tomatoes fresh and ripe
- 1 tea spoon dried oregano
- 2 tbl spoon parsley chopped
- 350 gr tomato sauce a can
- 2 tbl spoon tomato paste
- 2 tbl spoon olive oil
- 3 cloves garlic
- 1½ tbl spoon capers
- 50 gr black olives cut halve or in rings
- ½ tea spoon chili flakes or 1/4 fresh spicy pepper (seedless)
- 2 dried mini peppers (guindilla) If you don't like spicy, leave it out!
- few basil leaves optional! I added it because I like spicy food
- pepper and salt
- Preheat the oven to 180º.Wash the aubergines and cut them in half, lengthwise. Make additional diagonal cuts on the cut surface. Make a herbal oil with the olive oil, oregano, pepper and salt. Brush the cutted surface of the aubergines with this oil.Place baking paper on a baking tray and put the aubergines cut-side up on the tray, cover with aluminum foil and bake for 45 minutes at 180º.Remove the foil and let them bake for another 20 minutes.
- Put a pot of water on the heat to cook the rice and add a little salt and 1 tbsp olive oil. I rinse the rice with water before I put it in the cooking water. Cook the rice according to the instructions and time stated on the package.
Now we make the Puttanesca sauce:
- Peel and shred the garlic. Cut the tomatoes into cubes. (I dried a few sweet cherry tomatoes in the morning in the oven. Halve them, sprinkle with olive oil and oregano, put them on baking paper and dry them in the oven for 3 hours at 120º… sun-dried is of course much tastier but I didn't have them anymore) This is optional, because I like an extra "bite" in the recipe.
- Cut the anchovies into pieces.Put 2 tablespoons of olive oil in a deep pan (which you can add the rice afterwards). Add the garlic, anchovies and chilli flakes. After a few minutes the garkic will color and the anchovies will melt. Then add the capers, black olives and diced tomatoes. Let it simmer for a while and finally add the cut tomatoes, tomato sauce, tomato paste, parsley and oregano. Season with salt and pepper.Stir well.
- When the rice is ready, remove the excess water and add it to the Puttanesca sauce. Mix everything well.
- Remove the eggplant from the oven, place them on top of the rice and spoon one tablespoon of yogurt on each eggplant. Season with salt and pepper.
- The extra basil leaves for decoration are optional. For me, basil gives an extra Mediterranean touch to the dish.
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
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