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

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
Serves 4

Dietary
Vegetarian

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

By Matt Tebbutt
From Saturday Kitchen

Ingredients

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

Method

  1. For the aubergine purée, preheat the oven to 200C/180C Fan/Gas 6. Place the aubergine in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon of the olive oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft.

  2. When cooked and cool enough to handle, remove the garlic cloves and set aside. Scoop the soft aubergine flesh from the skin, roughly chop, season with salt and pepper and set aside.

  3. Meanwhile, place the sweet potato in a roasting tray, drizzle with the remaining 1 tablespoon of olive oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is well coated. Roast in the oven for 40 minutes or until soft and golden-brown.

  4. For the rice, cook the two types of rice in a pan of salted boiling water according to packet instructions. Drain, rinse with cold water until completely cool and set aside.

  5. Heat 1 teaspoon of olive oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside.

  6. For the spring onions and spinach, heat the olive oil in a saucepan, add the spring onions and a splash of water, cover and wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir together.

  7. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, whole roasted garlic cloves, spinach, spring onions and wild rice mixture.

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