We can’t get enough of this tasty Stuffed aubergine recipe from The Detox Kitchen! It’s the perfect dish to go halves on with your bestie!
Serves 2
2 aubergines
1tsp rapeseed oil
Pinch salt and pepper
For the rice
200g brown rice
2 spring onions, finely chopped
1 celery stick, finely diced
1 handful golden raisins
½ tsp ground cumin
1 handful coriander, finely chopped
1 handful mint finely chopped
Pinch salt and pepper
Handful cherry tomatoes, halved
1tbsp sesame seeds
Pinch chilli flakes
For the yogurt dressing
3tbsp soya yogurt
Zest and juice ½ lemon
Salt and pepper
Preheat your oven to 180. Slice the aubergine in half lengthways and place on a baking tray, flesh side up. Drizzle with a little rapeseed oil, salt and pepper and roast in the oven for 35-45 minutes until the flesh is tender.
While the aubergine is cooking, place some brown rice in a pan and cover with three times the amount of cold water. Bring to the boil and simmer for 20-25 minutes until tender. Drain and mix with the spring onions, celery, raisins, cumin, coriander, mint, salt and pepper.
Once cooked, remove the aubergine from the oven and scope out most of the flesh, making sure not to pierce the skin. Place the flesh in a bowl and mix with the brown rice. Scoop this mixture back into the aubergine and top with the cherry tomatoes, flaked chili and sesame seeds. Roast in the oven for a further 15 minutes. Mix the soya yogurt with the lemon zest, juice, salt and pepper. Dollop over the aubergine to serve.
