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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.

25 mins
409kcal
African
Koshari-Style Rice With Roasted Aubergine & Tomato Sauce
4.5

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredientCooking for 4? Double each ingredient

Aubergine
Aubergine
Brown Long Grain Rice
Brown Long Grain Rice (130g)
Cayenne Pepper
Cayenne Pepper (1tsp)
Crispy Onions
Crispy Onions (15g)
Cucumber
Cucumber (1pcs)
Finely Chopped Tomatoes
Finely Chopped Tomatoes (200g)
Garlic Clove
Garlic Clove x2
Green Lentils
Green Lentils (185g)
Ground Coriander
Ground Coriander (1tsp) x2
Ground Cumin
Ground Cumin (1tsp) x2
Intense Vegetable Stock Mix
Intense Vegetable Stock Mix (5.5g)
Shallot
Shallot
Tomato
Tomato x2
White Wine Vinegar
White Wine Vinegar (15ml)

You'll also need

Olive oil, Pepper, Salt, Sugar, Water (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1

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

Step 1
2

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

Step 2
3

Peel and finely slice your shallot[s]

Peel and finely chop (or grate) your garlic

Step 3
4

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

Step 4
5

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

Step 5
6

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

Step 6
7

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

Step 7
8

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.

per serving
409kcal
Energy
7.2g
Fat
76g
Carbohydrate
12.2g
Fibre
14.1g
Protein
1.5g
Salt
per 100g
72kcal
Energy
1.3g
Fat
13.5g
Carbohydrate
2.2g
Fibre
2.5g
Protein
0.3g
Salt

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.