Roasted aubergine purée with sweet potato, wild rice, spring onions and spinach

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4


A delicious, healthy platter that’s perfect for sharing.

By Matt Tebbutt
From Saturday Kitchen


For the aubergine purée and sweet potato

  • 2 aubergines, halved lengthways
  • 1 garlic bulb, cloves separated but unpeeled
  • 2 tbsp olive oil
  • 2 sweet potatoes, peeled and cut into 2cm/1in cubes
  • pinch chilli flakes, to taste
  • salt and freshly ground black pepper

For the rice

  • 2 tbsp wild rice
  • 2 tbsp red rice
  • 1 tsp olive oil
  • 1 tbsp almonds, roughly chopped
  • 1 tsp sesame seeds
  • 1 tsp coriander seeds, roughly ground
  • salt and freshly ground black pepper

For the spring onions and spinach

  • 1 tbsp olive oil
  • 8 spring onions, cleaned and top and tailed
  • handful baby spinach
  • salt and freshly ground black pepper
Print Friendly, PDF & Email