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Middle Eastern rice and lentils with harissa aubergine recipe

Middle Eastern rice and lentils with harissa aubergine in a plate

Take your tastebuds to the Middle East with subtly spiced rice and lentils teamed with chargrilled harissa aubergines, ready to eat in 40 minutes and perfect for vegetarians.

Serves 4  10 mins to prepare and 30 mins to cook  322 calories / serving  Healthy


3 tbsp olive oil
2 onions, finely sliced
knob of butter
1 tsp ground cumin
1/2 tsp smoked paprika
250g (8oz) cooked rice
1 x 250g pouch microwavable puy lentils
3 tbsp harissa paste
2 large aubergines, sliced into 1cm (1/2in) thick rounds
handful fresh parsley, roughly chopped
Greek-style yogurt, seasoned, to serve (optional)


In a frying pan, heat 1 tbsp of the oil. Add the onions and cook, over a medium heat, for 20 minutes, stirring until softened and golden. Add the butter 2 minutes before the end of the cooking time and, once it has melted, stir in the cumin and paprika and cook for 1 minute more.

Remove a third of the onions from the pan and set aside. Add the rice and lentils to the pan with a good splash of water. Cover and cook for 2-3 minutes, then remove the lid and continue cooking for a further minute.

Meanwhile, heat a griddle pan over a medium-high heat. Mix together the remaining oil and harissa, and then brush over the aubergine slices. Cook, in batches, for 2-3 minutes on each side, until tender and slightly charred.

Divide the rice and lentil mixture between 4 bowls and top with the aubergine slices and reserved fried onions. Scatter over the parsley and serve with the seasoned yogurt for drizzling over, if you like.

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