Ingredients

Steps

• Heat olive oil in a pan and fry onion and garlic for 4 minutes until soft.
• Add aubergine, courgette, and turmeric then cook for another 4 minutes.
• Stir in the rice to coat thoroughly in the oil.
• Dissolve the vegetable stock cube in 200ml of hot water.
• Pour the liquid over the rice and bring to a gentle simmer while partially covered.
• Cook for 10 minutes until the rice is tender.
• Stir in the tomato, parsley, and lemon juice before serving.