Gluten-free recipe for 4 people, takes only 30 mins; recipe has aubergine, extra virgin olive oil, red pepper, ground cinnamon, chilli flakes, za'atar, pomegranate molasses, puy lentils, basmati rice, seed, flat-leaf parsley and yogurt.
Spice-crusted aubergines & peppers with pilaf
Course: Gluten-free
Servings
4
servings
Prep time
10 mins
Ingredients
- Yogurt: Greek or coconut yogurt, to serve
- Red Pepper: 2 red peppers, quartered
- Flat Leaf Parsley: small pack flat-leaf parsley, roughly chopped
- Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
- Chilli Flakes: 2 tsp chilli flakes
- Aubergine: 2 large aubergines, halved
- Puy Lentils: 140g Puy lentils
- Ground Cinnamon: 2 tsp ground cinnamon
- Basmati Rice: 140g basmati rice
- Seed: seeds from 1 pomegranate
- Pomegranate Molasses: 4 tbsp pomegranate molasses
- Za'Atar: 2 tsp za'atar
Directions
- 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.
- 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.
- 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.
