Lentil Moussaka Style Rice Bowl (HC)
Ingredients
- 1 aubergine (cut into 0.5cm rounds)
- 2 tsp olive oil
- Black pepper, for seasoning
- 80g brown rice (or 1 packet microwave rice)
- 1 onion, finely diced
- 1 tin chopped tomatoes
- 8 tbsp tinned green lentils, rinsed and drained
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp paprika
- Pinch of cinnamon
- 1 vegetable stock cube (low sodium)
To Serve (per portion):
- Large handful of rocket
- 1 tbsp full-fat Greek yoghurt
- 30g cheese, grated
Instructions
Preheat the oven to 200°C (or air fryer to 190°C).
Place the aubergine slices on a baking tray or in the air fryer basket. Brush with 1 tsp olive oil and sprinkle with black pepper.
Roast for 20–25 minutes, turning once, until soft and lightly golden.
Cook the rice according to the packet instructions.
Heat the remaining 1 tsp olive oil in a saucepan and cook the onion until softened.
Add the chopped tomatoes, lentils, garlic powder, oregano, paprika, cinnamon, black pepper and stock cube. Simmer for 10 minutes.
Add the aubergine and stir through the sauce. Taste test and add more seasoning if needed. Add a splash of water if the sauce is too thick.
To serve, divide the rice between two bowls, top with the lentil and roasted aubergine mixture, then finish with rocket, a spoon of Greek yoghurt and a sprinkle of cheese.