• 150g USA Easy Cook rice
  • 3 Aubergines
  • 2 tbsp Olive oil
  • Salt & pepper
  • 2 Fresh mozzarella balls
  • 1 Lemon
  • 2 tbsp Basil pesto
  • 400g Tomato ragu sauce
  • 6 basil leaves
  • 30g Grated parmesan cheese
  • 20g Breadcrumbs 


Cook the USA Easy Cook rice for 15-20 minutes. Slice the aubergines into 1/2cm slices and drizzle with a little olive oil.

Season with salt and pepper, then grill until golden and cooked on each side. Pour the cooked USA Easy Cook rice into a mixing bowl and add the sliced mozzarella, olive oil, lemon juice and pesto.

Stir the rice mixture together. Spoon the rice mixture onto each slice of cooked aubergine and roll up.

Pour half the tomato ragu into the bottom of an oven proof dish. Transfer the rolled up aubergine onto the tomato sauce, then pour over the remaining tomato ragu sauce.

Place the basil leaves on top of the sauce and finish with grated parmesan cheese and a sprinkle of bread crumbs.

Bake in a pre-heated oven 180c for 30 minutes.