Roasted Aubergine & Pepper Grain Bowl
★★★★★ Rating

Roasted Aubergine & Pepper Grain Bowl

Roasted aubergine, peppers and chickpeas served over grains and finished with a spicy, tangy Thai-style dressing.

Dominique Woolf Dominique Woolf
FEEDS:
2

INGREDIENTS

  •  1 aubergine, cut into small cubes
  •  1red/yellow/orange pepper, cut into thick strips or ¼ lengthways
  •  1 x 400g tin chickpeas, rinsed and patted dry
  •  Neutral oil
  •  Sea salt flakes
  •  150-200g cooked grains (quinoa, brown rice, bulgur or a pouch)
For the dressing
To Serve
  •  50g feta
  •  A few coriander leaves

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£5.00

DIRECTIONS

  1. Preheat the oven to 220°C / 200°C fan / gas 7.
  2. Place the aubergine cubes, pepper strips and chickpeas on a baking tray.
  3. Drizzle with oil, sprinkle with sea salt and toss to coat. Spread out in one even layer.
  4. Roast for 20–30 minutes, turning halfway, until the veg are soft and lightly charred and the chickpeas are golden.
  5. Heat the grains (if using a pouch) or have cooked grains ready.
  6. Combine the Tamarind, Garlic + Chilli Paste, vinegar, honey and oil to make the dressing.
  7. Spoon the grains into a bowl, top with the roasted veg and chickpeas, and drizzle over the dressing.
  8. Finish with feta and coriander.
LEAVE FEEDBACK