Wild Rice, Fig & Pecan Stuffed Aubergines

Ingredients

• 200g Organic Wild Rice Mix, rinsed
• 4 medium aubergines, halved lengthways
• 3 tbsp olive oil, divided
• 1 large red onion, thinly sliced
• 3 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 100g Organic Figs, stalks removed and chopped
• 75g Organic Pecan Nuts, roughly chopped
• 1 lemon, zest and juice
• 20g flat-leaf parsley, chopped
• Sea salt and black pepper
• Oat yoghurt or tahini sauce, to serve, optional

Method

1. Heat the oven to 200°C, 180°C fan, gas 6. Cook the wild rice in plenty of gently boiling water for 35 to 40 minutes, or until tender with a little bite. Drain well.
2. Score the aubergine flesh in a criss-cross pattern without cutting through the skin. Brush with 2 tablespoons of olive oil, season, then place cut-side down on a lined roasting tray. Roast for 30 minutes.
3. Meanwhile, warm the remaining oil in a wide frying pan. Cook the red onion for 8 minutes until soft and lightly caramelised. Add the garlic, cumin and smoked paprika, then cook for 1 minute.
4. Stir the drained rice, figs and half the pecans into the pan. Add the lemon zest, half the juice and most of the parsley. Season well and remove from the heat.
5. Turn the aubergines cut-side up. Press the tender flesh gently with a fork to create room, then mound over the rice filling. Scatter with the remaining pecans and roast for 12 to 15 minutes until golden at the edges.
6. Finish with the remaining lemon juice and parsley. Bring the platter to the table with oat yoghurt or tahini sauce, if liked.

Useful variations

Swap parsley for mint and add a pinch of cinnamon for a warmer flavour. For extra vegetables, fold roasted red pepper or wilted spinach through the rice. To batch cook, prepare the filling up to two days ahead and refrigerate; stuff and finish the aubergines when ready to eat.