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
- 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
Chop garlic and onions. Fry until soft with the olive oil and cumin seeds.
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.
meanwhile, score crisscrosses in the aubergines.
Combine together the harissa and other spices and loosen with a little water.
Spoon this spice mixture over the aubergine.
Place the aubergines atop the rice and cover again.
Combine the tomatoes, olives, vinegar and season well.
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.