Stuffed Aubergine with Rice

• Aubergine(2)
• Olive oil(4 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Bell pepper(1)
• Tomato(2)
• Steamed Rice(180 g)
• Tomato paste(1 tbsp)
• Vegetable Broth(450 ml)
• Dried Oregano(1 tsp)
• Cumin(½ tsp)
• Black pepper(½ tsp)
• Salt(1½ tsp)
• Flat Leaf Parsley(15 g)
• Feta(120 g)
• Lemon(1)

Method

1. 1

   Heat the oven to 220°C. Halve the {Aubergine} lengthways and scoop out most of the flesh, leaving a sturdy border. Roughly chop the scooped flesh. Finely chop the {Onion}, {Garlic}, and {Bell pepper}, dice the {Tomato}, chop the {Fresh parsley}, and cut the {Lemon} into wedges.

   ~14 min

2. 2

   Rub the aubergine shells with {Olive oil} and season with a little of the {Salt} and {Black pepper}. Arrange cut-side up in a baking dish and roast for 15 minutes until starting to soften.

   ~15 min

3. 3

   Meanwhile, heat the remaining {Olive oil} in a large frying pan over medium heat. Cook the {Onion}, {Bell pepper}, and chopped aubergine flesh for 5 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Oregano}, and {Cumin} for 1 minute.

   ~6 min

4. 4

   Add the {White rice}, {Tomato}, remaining {Salt}, remaining {Black pepper}, and {Vegetable Stock}. Bring to a simmer, cover, and cook for 12 minutes until the rice is nearly tender and the mixture is thick, not soupy. Stir through most of the {Fresh parsley} and half the {Feta}.

   ~12 min

5. 5

   Spoon the rice mixture into the roasted aubergine shells and around them in the dish so everything bakes together like a casserole. Scatter over the remaining {Feta} and bake for 12 minutes until the tops are lightly golden and the rice is fully tender.

   ~12 min

6. 6

   Finish with the remaining {Fresh parsley} and serve with {Lemon} wedges for squeezing over.

   ~1 min