Spice-crusted aubergines & peppers with pilaf

3 of 5-a-day easy aubergine recipe easy vegetarian family friendly fibre folate healthy dinner iron low calorie vitamin c

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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

small pack flat-leaf parsley , roughly chopped

Greek or coconut yogurt , to serve

Method

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.