Spice-crusted aubergines & peppers with pilaf

 

 

Although this recipe - from BBC Good Food - was originally for spicy coated aubergines with pilaf rice, I just wanted a simple recipe to go with the aubergine and red pepper I had just bought; I liked the combination of spices, all of which I happened to have (because of Ottolenghi!). So I didn't use the lentils and rice, but it looks like quite a nice meal. 

The peppers tasted quite fruity actually! I think I'll double the quantity next time. And one small aubergine was sufficient as a side for the two of us, one large red pepper, and I used a small handful of the spices (that's a tsp, right?... or thereabouts!).

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 [didn't have in the house]
  
• small pack flat-leaf parsley, roughly chopped [didn't have in the house]
  
• Greek or coconut yogurt, to serve [did have. didn't need it]
  

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.

 

Romesco Sauce

I was recently watching "Masterchef - the Professionals", when one of the contestants made a Romesco Sauce. I've always wanted to do one so I decided to find out the correct way. There's a website called "Helen's Kitchen" and, as she is Spanish, I figured hers was probably more authentic than most others. She didn't offer ingredients but I took notes; they are as follows:

2 red bell peppers/paprikas
2 cloves (fairly large) of garlic, sliced down the middle
1/3 C whole almonds
3 Tbl olive oil (possibly less)
4 lg sundried tomato halves
Handful of fresh Parsley/Basil/Cilantro
1 tsp Pimentòn/smoked paprika
Pinch ancho chile powder (I used the Pimentòn with a pinch of smoked pepper, assuming pimentòn was just authentic paprika powder)
Salt
Pomegranate molasses (I actually had this in the house, probably from a Yotam Ottolenghi recipe!)
Note: the measurements are approximate as she cooks the way we do! Ample sauce for at least four people.

Method:

1. Slice the peppers down the sides to get four large slices. Lay them on a sheet of aluminium foil and grill/broil until they are charred completely black. Wrap them in the foil to stand and cool.
2. Warm olive oil in frying pan and add almonds and garlic 'til the almonds start to brown on one side, ±5 mins - keep your eye on them as they burn quite suddenly. Set aside to cool;
3. To the Magimix/food processor add the sundried tomatoes, the peppers, herbs, paprika powders, almonds, garlic and oil, 1 tsp pomegranate molasses.
4. When the peppers have cooled down, the skins should peel off easily. Helen prefers to roast and peel her own peppers. You can, of course, use an equivalent amount of store-bought roasted peppers. (A blender is a possibility but not preferred.)
5. Add these to the Magimix and process but not too finely. 
6. Taste and add salt accordingly.

Helen says you can serve this sauce to improve the taste of practically everything.
Jon was absolutely blown away with this sauce, so I thought I'd put it here for you, and for me as future reference!