recipes
Vegetarian stuffed aubergines with black rice
Serves: 2-4
2017-01-12
Ingredients
- 2 aubergines, halved
- 1 red bell pepper, diced
- 1 tbsp olive oil (Borges)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 400g tin tomato pulp
- 1 tsp cinnamon
- 1 tsp cumin
- Pinch of sugar
- Salt and pepper
- 40g toasted pine nuts
- 100g cooked black rice (Holland & Barrett)
- 1 tbsp chopped fresh coriander
- 1 tbsp chopped parsley and plain yogurt for serving
Method
Start this recipe by placing the aubergine halves onto a baking sheet. Season with pepper and salt, drizzle over a little olive oil and bake at 200`c for 30 minutes. When ready, scoop out most of the flesh, chop up and put aside. Heat a little more oil and sauté onion and garlic for 3 minutes until soft. Add in the red pepper, tomatoes, cinnamon, cumin and sugar, season well with salt and pepper and cook for 5 minutes. When ready, stir in the chopped cooked aubergine flesh, toasted pine nuts, black cooked rice and chopped coriander. To serve, generously spoon the filling into the aubergine skins, sprinkle with chopped parsley and drizzle over a little plain yogurt.
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