Fabulously healthy and filling, I think I could eat this every day of the week if it weren’t for the preparation time. It doesn’t take a super long time, but it’s not a speedy, last minute kind of dish either. It takes about an hour from prep to eating, but it’s definitely worth it.
3 medium/large Aubergines
250g sliced white mushrooms
1 cup uncooked brown rice
1 small onion, diced
1/2 cup frozen soya beans
1-2 tbsp pine nuts
feta cheese to serve (optional)
Preheat the oven to 200c/gas 6.
Wash the aubergines and slice in half lengthwise. Scoop out the flesh carefully, leaving a hollowed shell. Roughly chop the scrapings.
Place the hollowed aubergine shells into a deep baking dish. Carefully pour 1/2 cup water and 1/4 cup olive oil into the dish. Swirl gently to spread the liquid around. Sprinkle shells with salt. Bake for 25 minutes. Cover with foil if getting too brown.
Cook the brown rice according to directions.
Heat a little olive oil in a skillet. Sautee the chopped onion for about 5 minutes. Add the mushrooms and continue to cook, stirring constantly, for around 7 minutes, or until most of the mushroom liquid has evaporated. Add the chopped aubergine and continue to cook, stirring occasionally, until cooked through, around 10 minutes.
Cover the soya beans with boiling water and drain. Repeat two or three times until they are defrosted. Add the beans to the aubergine/mushroom mix.
When the rice is cooked, drain any remaining liquid and add to the aubergine/mushroom mix. Add the pine nuts. Season with salt and pepper and stir well to combine.
Carefully remove the aubergines from the oven. Distribute the filling evenly between the shells. Sprinkle with feta cheese (optional). You can serve it right away if the filling is very hot, or else put back in the oven to warm the cheese, for 10 or so minutes.
If you are vegan, leave off the cheese.