Spice-crusted aubergines & peppers with pilaf

Spice-crusted aubergines & peppers with pilaf

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 10 mins Cook: 30 mins

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? 

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal469
  • fat9g
  • saturates1g
  • carbs72g
  • sugars20g
  • fibre16g
  • protein17g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 large aubergines, halved
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 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
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
katryb
11th May, 2017
5.05
Lovely combination.
alemap
23rd Apr, 2016
3.8
Just did the aubergines as a lunch with some ready roasted peppers and minted yoghurt - fantastic. Very tasty and great with the yoghurt. Will be trying the whole recipe very soon.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.