Cumin Roast Aubergine on Harissa Veggie Lentil Ragu
with Rice, Coriander and Mushrooms
For when you're craving a bit of comfort, this Cumin Roast Aubergine on Harissa Veggie Lentil Ragu fits the bill. Scoring the aubergine before baking allows the flesh to become tender and easily soak up any spice, marinade or sauce you spoon over the top.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Aubergine
(May contain traces of: Celery)
2 sachet(s)
Ground Cumin
150 grams
Basmati Rice
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 bunch(es)
Coriander
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
80 grams
Sliced Mushrooms
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
50 grams
Harissa Paste
37.5 grams
Red Pepper Chilli Jelly
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the aubergine lengthways, keeping the stem attached. Score the flesh deeply in a criss-cross pattern, taking care not to cut through the skin.
Put the aubergine halves, skin-side down, onto a large lined baking tray. Sprinkle over half the ground cumin, drizzle with oil and season with salt and pepper.
When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meawhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all).
Drain and rinse the lentils in a sieve.
Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium-high heat.
Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.
Next, add the mushrooms to the pan. Fry, stirring occasionally, until browned, 5-6 mins.
Add the garlic and remaining cumin and fry until fragrant, 1 min more.
Stir the lentils, passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) into the veg pan.
Bring to the boil, then lower the heat and simmer until thickened slightly, 3-4 mins.
Once thickened, stir in the harissa paste. Remove from the heat.
Taste and season with salt, pepper or more sugar if you feel it needs it. Add a splash of water if it looks a little thick.
When everything's ready, fluff up the rice and stir through half the coriander.
Share the rice and harissa lentils between your bowls.
Top with the aubergine halves. Spread the red pepper chilli jelly over the aubergine halves.
Sprinkle over the remaining coriander to finish.
