Stuffed Aubergine with Wild Rice

I stew the aubergine until it's completely soft, then top it with a filling of spiced lentils, tomatoes, pine nuts, feta cheese, and fresh parsley. Served alongside is wild rice, which, together with basmati rice and brown rice, fresh herbs, chickpeas, and soaked raisins, creates a delightful dish.

tomatoes, white onion, garlic, aubergine, fresh chives, dill, parsley, brown lentils, chickpeas, cinnamon, cardamom, curry masala (contains coriander seeds, turmeric, and mustard seeds), cumin seeds, cloves, nutmeg, pine nuts, raisins [sulphites], feta made from pasteurised sheep's and goat's milk [lactose], basmati rice, wild rice, brown rice, pepper and salt, sunflower oil.

Allergens: lactose, mosterd, sulfiet.

MicrowaveMarleen's choice

Heat the wild rice with the stuffed aubergine loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the wild rice with the stuffed aubergine covered with an oven-proof plate or aluminium foil for 15-20 minutes (1 person) to 20-30 minutes (2 or more persons). Disposable containers cannot go in the oven, so transfer to an oven dish.

Energy112,18 kcal

Fat3,27 g

of which saturated1,35 g

Carbohydrates13,91 g

Dietary fibre2,75 g

Protein4,76 g

Salt0,4 g

Average weight: 540 g