Main Dishesdeliciouslyella
Aubergine One-Pan Wonder
A one-pan dinner with plenty of fresh veggies, fibre, protein and complex carbs? And takes practically no time to throw together, with minimal washing up? This dish ticks all of those boxes and is a great mid-week meal. It’s delicious served hot and any leftovers can be enjoyed as an on-the-go lunch the next day.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●pan
📝 Preparation Steps
1
Preheat oven to 180°C / 160°C fan / 350°F.
2
Place a large heavy-bottomed casserole dish over medium-high heat. Add the olive oil and once hot and shimmering, add the onion and garlic. Cook, stirring often, for 4–⏱️ 5 minutes until softened and translucent.
olive oil1 tablespoongarlic2 clovesgarlic powder1 teaspoon
3
Add the tomato paste and red chilli flakes and stir to coat; cook for ⏱️ 1 minute. Then add the aubergine, maple syrup, tamari, onion powder, garlic powder and smoked paprika. Cook, stirring frequently for ⏱️ 4-5 minutes until beginning to soften.
aubergine1maple syrup1 tablespoontamari1 tablespoononion powder1 teaspoongarlic2 clovesgarlic powder1 teaspoonsmoked paprika1 teaspoon
4
Add the rice and tomatoes and stir to combine. Fill the empty tomato tin with water and add this liquid to the pan. Stir to combine.
5
Cover with a lid and place into the preheated oven for 50–⏱️ 55 minutes. The timing will depend on your oven and the rice that you’re using, so check after ⏱️ 45 minutes.
6
Remove from the oven, stir through the drained lentils, chopped spinach/kale and almond butter/tahini.
spinach/kale8 ozalmond butter/tahini2 tablespoons
7
Top with fresh mint, parsley, lemon juice and red chilli flakes before serving.
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