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Spice-crusted aubergines & peppers with pilaf

Spice-crusted aubergines & peppers with pilaf

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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? 

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal469
low infat9g
saturates1g
carbs72g
sugars20g
fibre16g
protein17g
salt0.2g
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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

  • 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.

Goes well with

Recipe from Good Food magazine, March 2016

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A star rating of 4.1 out of 5.9 ratings
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