Stuffed Aubergine with Rice

Baked aubergine halves filled with cinnamon tomato rice. Makes 3 servings.

63 min · Serves 3 · Vegan · ≈329 kcal per serving · ≈8 g protein

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Ingredients

• 600g aubergine
• 120g dry basmati rice
• 250g tinned chopped tomatoes
• 120g onion
• 30g walnuts
• 20g olive oil
• 2g ground cinnamon
• 4g salt
• 250ml water

Method

1. Halve aubergines, score flesh and roast cut-side down 20 minutes at 200°C until soft.
2. Cook rice with tomato, onion, cinnamon, salt and water until tender.
3. Scoop some flesh, mix with rice and walnuts; refill shells and bake 15 minutes.

Contains: tree-nuts.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.