Spice-crusted aubergines & peppers with pilaf
Serves 4
Easy
Prep:
Cook:
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 meat-free main course that's 3 of your 5-a-day - what's not to love?
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Showing items 1 to 3 of 6
- 2 large aubergineshalved
- 2 tbsp extra virgin olive oil
- 2 red peppersquartered
- 2 tsp ground cinnamon
- 2 tsp chilli flakes
- 2 tsp za'atar
- 4 tbsp pomegranate molasses
- 140g puy lentils
- 140g basmati rice
- seedsfrom 1 pomegranate
- small pack flat-leaf parsleyroughly chopped
- Greek or coconut yogurtto serve
Nutrition: per serving
- kcal469low
- fat9glow
- saturates1g
- carbs72g
- sugars20g
- fibre16g
- protein17g
- salt0.2g
Method
step 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.
step 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.
step 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.
