BLACK RICE & BAKED AUBERGINE WITH POMEGRANATE MOLASSES (V)

Black rice isn’t just a case of style over substance – it is high in fibre and packed with antioxidants, as well as being full of flavour. Cooking the aubergines slowly makes them go very soft and silken, and the sweet-and-sour pomegranate molasses pulls everything together beautifully.

2 large aubergines (eggplants), halved lengthways through the stem

3 tbsp olive oil

1 tbsp pomegranate molasses

½ tsp cumin

½ tsp sesame seeds

150g (5½oz/¾ cup) black rice

60g (2¼oz/scant ½ cup) pistachios, roughly chopped

100g (3½oz/generous ¾ cup) dried cranberries

2 tsp flat-leaf parsley leaves, roughly chopped

2 tsp dill leaves, roughly chopped

100g (3½oz) pomegranate seeds

2 tbsp extra virgin olive oil

1 lemon, zest and juice

sea salt and freshly ground black pepper

TO SERVE

100g (3½oz/generous ⅓ cup) Greek yogurt

2 tbsp pomegranate molasses

1 tbsp sumac

small handful of dill leaves

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

Line a roasting tin with baking parchment and put in the four aubergine halves. Using a sharp knife, slice the flesh in a criss-cross pattern, being careful not to go through the skin. Mix together the olive oil, pomegranate molasses and cumin in a small bowl, then liberally brush half of the mixture over the tops of the aubergine. Reserve the other half for later. Sprinkle over the sesame seeds and place the tin into the oven for 20 minutes.

While the aubergine is baking, cook the rice according to the packet instructions (usually simmering for around 45 minutes).

Once the aubergines have had their 20 minutes, they should be starting to soften and relax. Take the tin out the oven and brush them with the remaining oil and molasses mix, working it down into the cuts. Return to the oven and bake for another 40 minutes, reducing the heat to 170°C/150°C fan/325°F/gas mark 3.

When the rice is cooked, drain and leave to steam dry for a few minutes before tipping into a large mixing bowl. Add the pistachios, dried cranberries, parsley, dill and pomegranate seeds. Drizzle over the extra virgin olive oil and lemon juice. Season to taste and then mix everything really well. Transfer to a serving plate.

Remove the aubergine from the oven and lay the aubergine halves on top of the rice. Add spoonfuls of the Greek yogurt around the dish, drizzle over the pomegranate molasses and sprinkle on the sumac. Top with a few dill leaves and the lemon zest and serve immediately.

TIP

This salad can easily be made vegan by omitting the yogurt.