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Lentil & rice-stuffed aubergines
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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
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.
Typical values per serving:
Vegetarian/vegan/2 of your 5 a day/gluten free
This recipe was first published in July 2021.