I’m not sure where I got the inspiration for this recipe from – I think it was equal parts my love of aubergines and Moroccan spices, and what was available in the fridge at the time! Hopefully the end result is more than the sum of its parts though. I personally found it very satisfying and filling and will probably be making it again very soon!
Serves 4 as a main, 6 as a side
3 large aubergines, cut into 1cm thick slices, then halved
100g baby potatoes, cut into wedges
2 onions, finely chopped
3 cloves of garlic, sliced
5 tbs olive oil
2 tbs Ras-el-hanout
1 tsp ground cinnamon
1 tsp cumin seeds
200g long grain or basmati rice, rinsed
1 x 400ml tin on coconut milk
Handful of fresh pistachios
1. Preheat the oven to 200C.
2. In a large bowl, add the aubergine slices, potato wedges, onion, garlic and spices. Drizzle the oil over and mix well. Place on a large baking tray and put in the oven for 25 minutes until brown.
3. Meanwhile, cook the rice in a large saucepan of slightly salted boiling water until soft (approx. 12 minutes). Drain, rinse and return to the pan. Stir in the coconut milk and sultanas, season, and simmer gently for 5 minutes until sticky.
4. When cooked, add the vegetables to the rice, stir well, sprinkle the pistachios over and serve immediately.