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  • Twice-Baked Aubergine with Pilaf
Twice-Baked Aubergine with Pilaf

Twice-Baked Aubergine with Pilaf

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Based on the Turkish 'imam bayildi', this dish is a hearty vegan staple. Need more aubergine recipe inspiration? We’ve got you covered.

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Ingredients

  • 4 small aubergines
  • 4 tbsp olive oil, plus more for drizzling
  • 1 large onion, diced
  • 4 cloves garlic, finely grated
  • 2 bay leaves
  • 1 stick of cinnamon
  • 400g chopped tomatoes
  • 1 tbsp oregano
  • 2 tbsp pomegranate molasses
  • 2 tsp dark brown sugar
  • 400g pinto beans
  • 2 tbsp olive oil, for the rice
  • 240g basmati rice, for the rice
  • 2 bay leaves, for the rice
  • 3 cardamom pods, for the rice
  • 500ml vegetable stock, for the rice
  • 1 sprinkle nutritional yeast, to serve
  • 1 handful pomegranate seeds, to serve
  • 1 handful mint, to serve
  • 1 handful coriander, to serve
  • 1 handful vegan feta, 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.

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