Rice Stuffed Aubergine

So, I have been talking about posting this recipe for a while, I have been experimenting with aubergine for a few months now. I will always order aubergine dishes whenever I see them on the menu because I find them so delicious and so exciting to cook with,there are tonnes of ways but I like to stuff mine because it is quick and easy, I added some vegan ‘feta’ and some spicy falafel, that I crushed down and sprinkled over but that is really optional.

These should not take long to make and are so delicious, that I think of them as a treat whenever I eat them! I will be using Mr Organic rice and tinned chopped tomatoes for this because it gives such a great flavour, I really suggest you try out their products, they are affordable and you really can taste the difference.

I am usingΒ Organic Indica Brown Rice, which takes a little longer to cook, so cook your rice according to the packet. This recipe is based on 2 servings.

Ingredients –Β 

400g tin x chopped tomatoes

1cup x water

1/2 cup x rice

2 x aubergines

4 tablespoons x all-purpose seasoning

1 x vegan stock cube

2 tablespoons x olive oil

black pepper to season

Method –Β 

  1. Add the rice, stock, tomatoes and water to a pan and bring to the boil, give a good stir to start with to make sure nothing gets stuck to the bottom and then stir every few minutes to make sure all is cooking evenly.
  2. Preheat the oven to 180 degrees.
  3. Cut each aubergine in half and then score them diagonally both ways to create diamond shapes on each side, place score side up on a baking tray, using half a tablespoon of oil on each of the aubergine,make sure that it gets in to the crevices and then add a tablespoon of the all-purpose seasoning to each piece also.
  4. Place aubergine in the oven for 20- 25 minutes before removing and with a fork, it should be tender enough to press down the flesh, if it is not quite soft enough, then return to the oven for another 5 -10 minutes until it is easily pressed down.
  5. Once rice is cooked, spoon the rice over the top of the aubergine until it is just mounding over the top, season with black pepper.
  6. Return to the oven for another 15 minutes, if you want to add the additional toppings then they can go on after 5minutes.
  7. Ensure all is piping hot and serve immediately.

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