Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Serves: 4
ingredients:
- 2 large eggplants
- 3 tbsp extra virgin olive oil
- Salt and pepper
- 60g pine nuts
- 2 red onions, diced
- 4 garlic cloves, diced
- 4 tsp ground coriander
- 4 tsp ground cumin
- 1 tsp ground cinnamon
- 420g basmati rice
- 875ml vegetable stock
- 90g sultanas
- 120g baby spinach leaves
- 2 carrots, peeled and grated
- 2 whole roasted red peppers, sliced
- 1/4 bunch mint, chopped
- 1 pomegranate, seeds removed
- 1 lemon, cut into wedges
dressing:
- 100g Greek yogurt
- 1/2 tsp ground cumin
- Pinch sea salt
method:
Preheat the oven to 180°C.
Halve the eggplants lengthwise and use a sharp knife to cut a 1cm border around the edge of each half. Score the flesh in a criss-cross pattern without piercing the skin. Brush with olive oil, season with salt and pepper, and roast cut side up on a lined baking tray for 25 minutes.
In a dry frying pan over medium-high heat, toast the pine nuts for 2 – 3 minutes until golden brown. Remove and set aside.
Reduce heat to medium and add 1 tablespoon olive oil. Cook the onions until translucent (3 – 5 minutes), then add garlic, coriander, cumin, cinnamon, salt, and pepper. Stir for about 30 seconds until fragrant. Add another tablespoon of olive oil, then toss in the rice. Stir for a minute to coat the grains in oil and spices. Add stock and sultanas, stir, and bring to a boil.
Cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let sit (covered) for 5 minutes.
Fluff the rice with a fork, return to medium-high heat, and stir in the spinach, grated carrot, and roasted peppers. Toss for 2 – 3 minutes until the spinach wilts.
Remove the eggplants from the oven when golden and tender. Scoop out the flesh, chop it, and stir into the rice mixture.
Mix yogurt, cumin, and salt in a small bowl.
Fill the eggplant shells with the rice mixture, then sprinkle with mint, pomegranate seeds, and pine nuts. Serve with a dollop of yogurt dressing and a lemon wedge.
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Recipes by Jodie Blight, extract from Summer TABLE – the recipes in Summer TABLE prove you can combine fast, delicious and healthy for the perfect solution to the ‘what’s for dinner’ dilemma. And making life even easier, Summer TABLE includes a free APP – scan the recipes from the book to create a shopping list on your phone, with all the items sorted by aisle at your local supermarket.
