zoom Lentil & rice-stuffed aubergines

    Save to your scrapbook

    Lentil & rice-stuffed aubergines

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Lentil & rice-stuffed aubergines

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    2 Essential Aubergines
    3 tbsp olive oil
    150g basmati rice
    2 Essential Onions, finely sliced
    1½ tsp ground cumin
    1½ tsp ground coriander
    265g can Essential Lentils, drained and rinsed
    ½ x 30g pack Cooks’ Ingredients Barberries
    25g pack flat leaf parsley, chopped
    20g pack dill, chopped
    4 tbsp Oatly! Oatgurt Greek style

    Method

    1. Preheat the oven to 200ºC, gas mark 6, and put a medium pan of water on to boil. Halve the aubergines lengthways, then use a sharp knife to carefully carve out the insides without piercing the skin. Spoon out most of the flesh and set aside. Drizzle the insides of the skins with 1 tbsp oil and season. Roast for 18-22 minutes, until golden and soft. Meanwhile, cook the rice in the boiling water according to pack instructions.

    2. While the aubergine skins and rice are cooking, heat the remaining 2 tbsp oil in a pan, add the onions and fry for 12 minutes over a medium-low heat, stirring occasionally, until caramelised. Finely chop the aubergine flesh and add to the pan; cook for 3 minutes to soften. Add the spices and stir-fry for 1 minute then mix in the drained rice, lentils, barberries and most of the parsley and dill; season.

    3. To serve, divide the rice mixture between the aubergine skins, top with a spoonful of Oatgurt and scatter over the remaining parsley and dill.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary