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 combined with basmati rice and brown rice, plenty of fresh herbs, chickpeas, and soaked raisins creates a delicious 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, feta made from pasteurised sheep and goat milk, basmati rice, wild rice, brown rice, baking soda, pepper and salt, sunflower oil.

Allergens: lactose, mosterd, sulfiet.

Microwave

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 minMarleen's choice

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

Energy112,18 kcal

Protein4,45 g

Fat3,33 g

of which saturated1,35 g

Carbohydrates13,91 g

Dietary fibre2,75 g

Salt0,4 g

Average weight: 540 g

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