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Aromatic stuffed aubergines with harissa sauce
Aubergines are baked till they’re soft and gooey, then scooped out and stuffed with lightly spiced lentils in this lusciously fragrant dish. With a tomatoey harissa sauce and heap of fluffy wholegrain rice, it’s everything a mouth-watering meal should be!
Plants 6
SWK: Source of protein
SWK: High fibre
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Serving size
Ingredients
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 2 aubergine
- 140g brown rice (100% Brown Rice)
- 1 onion
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 tsp ground cumin
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 eggs (use half) (Eggs) (free range medium egg)
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 542
Protein: 23g
Carbs: 88g
Fat: 10g
Ingredients
- 280g brown rice (100% Brown Rice)
- 2 onion
- 1 tbsp ground cumin
- 4 eggs (Eggs) (free range medium egg)
- 4 aubergine
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 4 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 544
Protein: 23g
Carbs: 88g
Fat: 10g
Aromatic stuffed aubergines with harissa sauce
Aubergines are baked till they’re soft and gooey, then scooped out and stuffed with lightly spiced lentils in this lusciously fragrant dish. With a tomatoey harissa sauce and heap of fluffy wholegrain rice, it’s everything a mouth-watering meal should be!
Cook time:
45 mins
Cuisine:
North African
Food group:
Vegetarian
Allergens: Eggs, Celery
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x saucepan
- 1x non-stick saucepan
- 1x small bowl
Start your aubergines off
- Put the whole aubergines on a baking tray lined with baking paper and spritz with cooking spray. Bake for 20-22 mins until soft.
Simmer the rice
- Meanwhile, cook the rice in boiling water for 25-30 mins, then drain.
Sort that filling
- At the same time, peel and finely dice the onions.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium heat. Fry the onions for 4-5 mins.
- Add the tomato paste, cumin, paprika blend, and the lentils and their water. Crumble in the stock, stir well and simmer for 5-7 mins, until the sauce just coats the lentils.
Stuff & bake
- In a small bowl, whisk 2 eggs (4 for 4 portions), saving any leftover eggs for another dish, then stir them into the lentils.
- Once done, remove the aubergines from the oven and carefully slice the skin from the top side of each. Gently spoon out the flesh leaving enough to hold its shape, then finely chop the flesh and add it to the lentil mix.
- Generously fill the aubergine skins with the lentils (don't worry if they spill out), and return to the oven for 10-15 mins, until the filling has set.
Add your final flourishes
- Wipe the lentil pan, return to a medium heat and squeeze in the passata and harissa. Stir and simmer for 4-5 mins, until hot through.
- Finely chop the parsley.
- Spread the sauce around plates, then top with the rice and baked aubergines. Scatter over the parsley and serve.