Aubergine Pilaf
“This is a great way to make rice more interesting with flavours and textures. It’s also useful for adding more nutrition to a meal with the good fats from the seeds and the anti-inflammatory properties of the spices. ”
Prep time - 10 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 4 portions
Ingredients
2 aubergines
A little oil - I use extra virgin olive oil
2 cups wild rice
1 tablespoon pumpkin seeds
1 teaspoon cumin
1/2 teaspoon allspice
3 cups mini plum tomatoes
2 garlic cloves (less if you prefer)
1 tablespoon extra virgin olive oil
1 handful basil
Equipment
Baking tray
Saucepan
Frying pan
Pestle and mortar
Method
Preheat the oven to 200c/390f/GM6.
Cut the aubergine into bitesize pieces and mix with a little oil. Bake for 20 minutes, or until the aubergine is soft.
Boil the wild rice, according to the packet instructions, till soft.
Toast the pumpkin seeds in a dry frying pan on a medium heat.
Add the aubergine and seeds to the rice. Add spices and salt to taste.
For the tomato salad simply halve the tomatoes, grind the garlic cloves in a pestle and mortar with a little salt and then add the oil. Mix the dressing into the tomatoes, adding the basil.
To serve put the salad on top of the rice pouring all the dressing over the rice
