Easy One-Pot Moroccan Aubergine and Rice Bake

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

Ingredients

• 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

• Step 1

  Chop garlic and onions. Fry until soft with the olive oil and cumin seeds.

  

• 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.

  

• Step 3

  meanwhile, score crisscrosses in the aubergines.

  

• Step 4

  Combine together the harissa and other spices and loosen with a little water.

  

• Step 5

  Spoon this spice mixture over the aubergine.

  

• Step 6

  Place the aubergines atop the rice and cover again.

  

• Step 7

  Combine the tomatoes, olives, vinegar and season well.

  

• 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.