Twice-Baked Aubergine with Pilaf
By OcadoLife
Published on 11 March 2022
Based on the Turkish 'imam bayildi', this dish is a hearty vegan staple. Need more aubergine recipe inspiration? We’ve got you covered.Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 3 cardamom pods, for the rice
- 1 handful of vegan feta, to serve
- 4 small of aubergines
- 2 bay leaves
- 1 stick of cinnamon
- 400 g of chopped tomatoes
- 1 tbsp of oregano
- 2 tbsp of pomegranate molasses
- 2 tsp of dark brown sugar
- 400 g of pinto beans
- 2 tbsp of olive oil, for the rice
- 240 g of basmati rice, for the rice
- 2 bay leaves, for the rice
- 1 sprinkle of nutritional yeast, to serve
- 1 handful of pomegranate seeds, to serve
- 4 tbsp of olive oil, plus more for drizzling
- 1 large of onion, diced
- 4 cloves of garlic, finely grated
- 500 ml of vegetable stock, for the rice
- 1 handful of mint, to serve
- 1 handful of coriander, to serve
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Cut the aubergines in half through the stalk, and score the flesh. Place all the halves into a roasting dish snugly. Drizzle over 3tbsp of olive oil, place in the oven and roast for 30 mins.Step 2
While the aubergine is cooking, heat 1tbsp olive oil in a pan and sweat the onion and garlic with the bay leaves and cinnamon for 5 mins. Add the tomatoes, oregano, pomegranate molasses and sugar. Simmer, stirring frequently, for 15 mins, or until the aubergine is done.Step 3
Once soft, remove the aubergine from the oven and scoop the flesh from the skins, keeping the skins intact. Add the flesh to the tomato sauce with the pinto beans, season and simmer for another 10 mins until it has thickened.Step 4
Return the mix to the aubergine skins and pop back into the oven for 20 mins.Step 5
Meanwhile, heat 2tbsp olive oil in a saucepan and add the basmati rice, extra bay leaves and cardamom. Stir to coat everything well in the oil and let the rice get hot. Add the veg stock, bring to the boil then reduce the heat and simmer, covered, for 12 mins. Turn off the heat and leave the lid on until you serve.Step 6
Remove the aubergine and sprinkle some nutritional yeast, pomegranate seeds, fresh herbs and vegan feta before serving alongside the rice.