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
Photo by Imogen marshall
  • Step 1

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

    Photo by Imogen marshall
  • 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.

    Photo by Imogen marshall
  • Step 3

    meanwhile, score crisscrosses in the aubergines.

    Photo by Imogen marshall
  • Step 4

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

    Photo by Imogen marshall
  • Step 5

    Spoon this spice mixture over the aubergine.

    Photo by Imogen marshall
  • Step 6

    Place the aubergines atop the rice and cover again.

    Photo by Imogen marshall
  • Step 7

    Combine the tomatoes, olives, vinegar and season well.

    Photo by Imogen marshall
  • 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.

    Photo by Imogen marshall