Spice-Crusted Aubergines & Peppers with Pilaf
Date

This recipe is laden with tasty goodness, it’s low fat, low calorie, rich in folate, fibre, vitamin C and iron, plus it’s a delicious main course that is healthy & gluten free – what’s not to love?

Ingredients

  • 2 large aubergines, halved
  • 2 tbsp extra virgin olive oil
  • 2 red peppers, quartered
  • 2 tsp ground cinnamon
  • 2 tsp chilli flakes
  • 2 tsp za’atar
  • 4 tbsp pomegranate molasses
  • 140g Puy lentils
  • 140g basmati rice
  • seeds from 1 pomegranate
  • small pack flat-leaf parsley, roughly chopped
  • Greek or coconut yogurt, to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.
  2. Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.
  3. Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.

 

Recipe from Good Food magazine, March 2016

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