1 large eggplant, sliced length ways, into 3
1/2 cup of savoury yeast flakes
1/2 small onion, diced
1 small garlic glove, crushed
1 tin of no added salt diced tomatoes
2 tbs of no added salt tomato paste
1 cup of cooked brown rice
1 tbs of Italian herbs
1. Bake the eggplant in the oven on a lined baking tray for 30 minutes, each side, on 250 degrees Celsius.
2. Make the sauce: In a saucepan saute the garlic and onion for 3 minutes, add in the diced tomatoes, and tomato paste and simmer for a few minutes. Then add in the rice and Italian herbs. Simmer for 5 minutes while the eggplant is cooking.
3. Top the cooked eggplant with the sauce and savoury flakes, then place under the grill on high for 5 minutes.
4. Serve with other vegetables, leafy greens or more rice.