Spice-crusted aubergines & peppers...Spice-crusted aubergines & peppers with pilaf

You can never have too many main course recipes, so give Spice-crusted aubergines & peppers with pilaf a try. This recipe serves 4 and costs $2.35 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 441 calories, 15g of protein, and 8g of fat per serving. From preparation to the plate, this recipe takes roughly 40 minutes. Only a few people made this recipe, and 1 would say it hit the spot. This recipe from BBC Good Food requires za'atar, extra virgin olive oil, seeds from pomegranate, and chilli flakes. With a spoonacular score of 91%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Quick mushrooms, aubergines & peppers, Roasted Peppers & Sausage on Quinoa Pilaf, and Barley Pilaf with Mushrooms, Red Peppers, and Spinach.

Ingredients

Cooking Instructions

1. 01

   Heat oven to 220C/200C fan/gas

2. 02

   Using a sharp knife, score a diamond pattern into the aubergines.

3. 03

   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.

4. 04

   Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil.

5. 05

   Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.

6. 06

   Boil the lentils in plenty of water until al dente. After theyve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite.

7. 07

   Drain and return to the pan, covered with a lid to keep warm.

8. 08

   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.