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.
