Pepper Spiced Aubergine

Servings: 2

Timings: 15 mins prep, 30 mins cooking


1 aubergine split in half lengthways

100g brown rice

1 red onion cut into 8 segments

1 tbl cashews

1 tbl flaked almonds

A handful of cherry tomatoes


Zing Foods pepper spiced coconut oil


Split the aubergine lengthways in half, score and sprinkle liberally with salt and leave in colander for 30 mins. Then wash the salt off with cold water and pat dry

Dot a tbl of Pepper Spiced coconut oil over the two halves and roast in the oven, 180 degrees for approx 25 mins with the red onion

Cook rice as per packet instructions then strain

In a frying pan melt a heaped tsp of Pepper Spiced, add and gently colour the nuts (please be careful they burn easily) and then tip in the cooked rice, season

Cut the cherry tomatoes and add to the rice with the roasted red onion and chopped coriander. Then place the aubergines on top

I added some rocket on top of the rice before I put the aubergines on as the sun was shinning outside!