Recipe
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
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
Need more aubergine in your life? Check these out: