Koshari-Style Rice With Roasted Aubergine & Tomato Sauce
This is Egypt's answer to street food. Whip up a tangy koshari sauce with coriander, cumin and cayenne before loading it onto roasted aubergine, rice and lentils. Serve with a tomato and cucumber salad. All Health Hub recipes meet one of these criteria: <600 calories, 3 of your 5/day, or a source of protein.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle
Rinse your brown rice, add it to a pot with a lid with plenty of cold water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite
Once cooked, drain, return it to the pot and keep covered until serving
Trim the green stalk[s] off your aubergine[s] and chop lengthways into wedges
Add the aubergine wedges to a baking tray (or two!) with a generous drizzle of olive oil and a pinch of salt
Give everything a good mix up and put the tray[s] in the oven in the oven for 15-20 min or until the wedges are tender and golden
Peel and finely slice your shallot[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the sliced shallot and a generous pinch of salt and cook for 2-3 min or until slightly softened
Meanwhile, dissolve your vegetable stock mix in 150ml [195ml] [255ml] boiled water
Once the shallot has slightly softened, add the chopped garlic to the pan with your ground coriander, ground cumin and your cayenne pepper (can't handle the heat? Go easy!)
Cook for 30 secs or until fragrant, then add the vegetable stock, chopped tomatoes and half your white wine vinegar (you'll use the rest later!) with a pinch of sugar
Give everything a good mix up and cook for 8-10 min or until the sauce has thickened – this is your spicy tomato sauce
Meanwhile, dice your tomato[es] finely
Dice your cucumber finely
Add the diced tomato and diced cucumber to a bowl with the remaining white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper
Give everything a good mix up – this is your tomato cucumber salad
Drain and rinse your green lentils
Add the drained lentils to the cooked brown rice with a pinch of salt
Mix it all together and cook over a low heat for 1-2 min or until warmed through – this is your rice & lentils
Serve the aubergine wedges over the rice & lentils, topped with the spicy tomato sauce and the tomato cucumber salad to the side
Top with your crispy onions and season generously with black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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