Rice-stuffed aubergines with feta & mint

Name: Rice-stuffed aubergines with feta & mint
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Ingredients: 1 large Essential Aubergine, halved lengthways; 2 tbsp olive oil; 100 g Essential Easy Cook Long Grain Rice; 1 Essential Red Onion, thinly sliced; 1 small Essential Red Pepper, thinly sliced; 1 clove garlic, crushed; 1 tbsp harissa paste; 12 mint leaves, shredded, plus extra to serve; 50 g Essential Greek Feta, crumbled; 265 g Essential Mixed Salad; 4 tbsp Essential Greek Yogurt

This Middle-Eastern inspired recipe is a great way of using up leftover rice. If you don’t have enough, bulk it up with more veg like mushrooms, peas, tomatoes or courgettes

5 out of 5 stars(2) Rate this recipe

Source of fibre3 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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1 large Essential Aubergine, halved lengthways
2 tbsp olive oil
100g Essential Easy Cook Long Grain Rice
1 Essential Red Onion, thinly sliced
1 small Essential Red Pepper, thinly sliced
1 clove garlic, crushed
1 tbsp harissa paste
12 mint leaves, shredded, plus extra to serve
50g Essential Greek Feta, crumbled
265g Essential Mixed Salad
4 tbsp Essential Greek Yogurt

Preheat the oven to 200ºC, gas mark 6. Put the aubergine on a parchment-lined baking tray and drizzle with 1 tbsp oil. Roast for 20 minutes. Meanwhile, cook the rice according to pack instructions
Heat the remaining 1 tbsp oil in a frying pan. Add the onion and pepper, then fry for 8 minutes, until softened. Add the garlic and harissa, cook for 1 minute, then combine with the mint and rice, stirring well.
Use a spoon to scoop the flesh from the aubergine, leaving the skins intact. Roughly chop the flesh and stir into the rice mixture, then divide the mixture between the aubergine skins. Top with the feta and return to the oven for 5-8 minutes, until the feta starts to brown. Season the yogurt to taste. Serve the aubergines with the salad and seasoned yogurt.