Ingredients

• 2 aubergines
• halved lengthways
• 1 garlic bulb
• cloves separated but unpeeled
• 2 tbsp olive oil
• 2 sweet potatoes
• cut into 2cm/1in cubes
• pinch dried chilli flakes
• to taste
• salt and freshly ground black pepper
• 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
• 1 tbsp olive oil
• 8 spring onions
• trimmed
• handful baby spinach

Directions

• For the aubergine purée and sweet potato
• preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray
• sprinkle with the garlic cloves
• drizzle with 1 tablespoon oil
• season with salt and pepper
• cover with kitchen foil and roast for 1 hour
• until soft.
• Meanwhile
• put the sweet potato in a second roasting tray
• drizzle with the remaining 1 tablespoon oil
• sprinkle with the chilli flakes
• season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes
• or until soft and golden-brown.
• When the aubergines are cooked and cool enough to handle
• remove the garlic and set aside. Scoop the soft aubergine flesh from the skins
• roughly chop
• season with salt and pepper and set aside.
• For the rice
• cook the two types of rice in salted boiling water according to packet instructions. Drain
• rinse with cold water until cool and set aside. Heat the 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.
• For the spring onions and spinach
• heat the oil in a saucepan
• add the spring onions and a splash of water
• cover and leave to wilt for 5 minutes
• until softened. Add the spinach
• remove from the heat
• season with salt and pepper and stir.
• To serve
• spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes
• roasted garlic cloves
• spinach
• spring onions and wild rice mixture.