This simple stuffed aubergine recipe is a delicious and tasty way to enjoy this healthy dish.

Serves 2

2 large aubergines
Drizzle of rapeseed oil

200g wholegrain rice
1 small onion, diced
3 cloves garlic, finely chopped
2 spring onions, finely chopped
2 sticks celery, finely diced
75g dried mixed berries
2 tsp cumin
15g fresh coriander chopped
10g fresh mint chopped
½ pack cherry tomatoes halved
1 tbsp sesame seeds
A few chilli flakes

3 tbsp soya yogurt
Zest and juice of 1/2 lemon
Cracked black pepper

1. Half the aubergines and place skin side up on baking parchment. Drizzle with oil and season. Roast for 35 mins at 190c.
2. Allow to cool. Scoop out the middle of the aubergine, and dice.
3. Cook the brown rice to pack instructions, drain.
4. Sautee the onion, garlic, spring, onion and celery, for 5 mins.
5. Add the cumin to the pan and cook for a further 2-3 mins. Add in the aubergine and brown rice, cook for a further 2 mins. Stir in the fruit and herbs.
6. Fill the empty aubergine halves with the mix. Arrange sliced tomatoes on top. Sprinkle with sesame seeds, chilli flakes and bake at 190c for a further 15 mins.
7. Make the dressing by mixing all the ingredients together.

Serve immediately and enjoy!