Perfect from Autumn to Summer and back again, this oven-baked miracle ticks all the boxes. Gluten-free – check. Dairy-free – check. Vegetarian/Vegan – check. Sugar-free – check. This is comfort food at its finest, one you can dig into and be nourished by, without any of that post-meal guilt. Plus, it’s another way to use up that aubergine that’s been shoved to the back of the fridge, win-win.
Easy One-Pot Moroccan Aubergine and Rice Bake
- Prep Time:40 minutes
- Cook Time:45 minutes
- Total Time:1 hour 25 minutes
- Servings:6
- Medium
- 2 onions
- 4 garlic cloves
- 2 tablespoon olive oil
- 500g brown rice
- 800ml vegetable stock
- 4 teaspoon harissa
- 2 teaspoon sesame seeds
- 1 tablespoon chilli powder
- 2 tablespoon ground cumin
- 1 tablespoon cumin seeds
- 1 teaspoon tahini
- 1/2 cup black olives
- 1 cup cherry tomatoes
- 2 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
Ingredients
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Step 1
Chop garlic and onions. Fry until soft with the olive oil and cumin seeds.
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Step 2
Add the rice and cook a little, before adding enough vegetable stock to liberally cover. Cover with the lid and leave to cook, while you get on with the rest of the recipe.
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Step 3
meanwhile, score crisscrosses in the aubergines.
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Step 4
Combine together the harissa and other spices and loosen with a little water.
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Step 5
Spoon this spice mixture over the aubergine.
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Step 6
Place the aubergines atop the rice and cover again.
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Step 7
Combine the tomatoes, olives, vinegar and season well.
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Step 8
Add this mix to the aubergines and bake in the oven at 180C for approximately 45 minutes uncovered. Once cooked, sprinkle over parsley and serve with a spoonful of greek yoghurt.