Home » Food » Five-spice roasted aubergines with labneh, pomegranates and brown rice

Five-spice roasted aubergines with labneh, pomegranates and brown rice

SERVES 4

Ingredients

2 aubergines
3 tbsp. olive oil
2 tsp Chinese five-spice (homemade or store-bought)
150g brown basmati rice
200g labneh
juice and zest of ¼ lemon
¼ garlic clove, crushed
seeds from ½ pomegranate
3 tbsp. pomegranate molasses
Salad leaves, to serve

Method

Slice the aubergines in half lengthways and score the cut surface all over in a crisscross pattern. Preheat the oven to 220C, gas mark 7. Mix 2 tbsps. olive oil and 1 tsp five-spice powder together, then season with salt. Brush the surface of the aubergines with the spiced oil and place cut-side down on a large baking tray. Roast for 25-30 minutes, turning halfway, until slightly charred around the edges and cooked through. Cook the rice according to pack instructions, adding a teaspoon of five-spice powder to the cooking water. Drain and season generously with salt and black pepper. Set aside. Put the labneh in a bowl, add the remaining olive oil, lemon zest and juice and garlic and beat together. Season. Mix the pomegranate seeds and molasses together. Pile the rice onto a serving platter, add the roasted aubergine and top with the pomegranate seeds and salad leaves. Serve the labneh on the side.

PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE

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