Name: Spice-crusted aubergines & peppers with pilaf
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
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

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Spice-crusted aubergines & peppers with pilaf

Spice-crusted aubergines & peppers with pilaf

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.1 out of 5.10 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal469

low
fat9g

low
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.

Recipe from Good Food magazine, March 2016

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A star rating of 4.1 out of 5.10 ratings

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