VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about

Grilled eggplant with herb and feta wild rice tabbouleh

SERVES 4

PREP TIME 10MINS

COOK TIME 10MINS

DIFFICULTY: EASY

INGREDIENTS

• ½ cup (125ml) olive oil
• 2 garlic cloves, finely chopped
• Finely grated zest and juice of 1 lemon
• 2 tsp baharat spice mix (or mixed spice)
• 2 (840g) eggplants, sliced into 2cm-thick steaks
• 200g marinated Persian feta, crumbled, to serve
• Seeds of ½ pomegranate, to serve
• 250g microwave wild or brown rice
• 150g yellow or red grape tomatoes, halved
• 1 bunch each mint and flat-leaf parsley, leaves picked and chopped

METHOD

1.Preheat a barbecue or grill pan over a high heat.

2.Place oil, garlic, lemon zest, juice and spice mix in a small bowl, season. Brush eggplant with half of the oil mixture. Grill eggplant for 3 minutes either side or until tender, then transfer to a large serving platter.

3.To prepare the rice tabbouleh, heat rice according to packet instructions. Set aside to cool. Place rice, tomato, herbs and remaining oil mixture into a bowl. Season and toss to combine.

4.To serve, scatter rice tabbouleh over eggplant and top with crumbled feta and pomegranate seeds.