Spice-crusted aubergines & peppers with pilaf

• large aubergines↗2

  halved

• extra virgin olive oil↗2 tbsp tbsp
• red peppers↗2

  quartered

• ground cinnamon↗2 tsp tsp
• chilli flakes↗2 tsp tsp
• za'atar2 tsp tsp
• pomegranate molasses↗4 tbsp tbsp
• puy lentils↗140g g
• basmati rice↗140g g
• seeds

  from 1 pomegranate

• small pack flat-leaf parsley↗

  roughly chopped

• Greek or coconut yogurt↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.