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Main course · Greek

Stuffed Aubergines with Rice, Pine Nuts and Sultanas

65 min Serves 4 ~450 kcal/serving ~£6.20 (£1.55/serving) Contains-nutsDairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 aubergines
  • 150 g short grain rice
  • 1 onion
  • 2 garlic cloves
  • 200 g tinned chopped tomatoes
  • 30 g pine nuts
  • 30 g sultanas
  • 5 tbsp olive oil
  • 15 g flat-leaf parsley

Nutrition (per serving)

Calories
450 kcal
Protein
7.4 g
Carbohydrate
47.9 g
of which sugars
15.4 g
Fat
22.9 g
of which saturates
2.8 g
Fibre
9.8 g
Salt
0.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Halve the aubergines lengthways, score the flesh and brush with 2 tablespoons of the olive oil. Roast, cut side up, for 25 minutes until soft.

  2. 2

    Meanwhile, finely chop the onion and crush the garlic. Warm the remaining oil in a pan and soften the onion for 6 minutes, then add the garlic and pine nuts and cook for 2 minutes until the nuts are lightly toasted.

  3. 3

    Stir in the rice, tinned chopped tomatoes, sultanas and 200ml water. Season well and simmer for 10 minutes until the rice has absorbed most of the liquid but is not fully cooked.

  4. 4

    Scoop some of the soft aubergine flesh out of each half, chop it and stir it into the rice mixture, then pile the mixture back into the aubergine shells.

  5. 5

    Cover with foil and bake for a further 20 minutes until the rice is tender.

  6. 6

    Scatter with chopped parsley before serving.

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