Eggplant and pomegranate rice

Ingredients

• 1 cup brown rice
• 2 ½ cups water
• 2 eggplant, cut into sticks
• 2 red capsicums, core and seeds removed and thinly sliced
• 2 zucchini, cut into small–medium chunks
• 400 g can cannellini beans, drained and rinsed
• 4 tbsp cooking oil
• 1 tsp sea salt
• 2 tsp cumin seeds
• 2 tsp smoked paprika

Pomegranate sumac oil

• 1 tbsp pomegranate molasses
• ¼ cup extra virgin olive oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic, crushed and chopped
• 1 tsp sumac powder
• 1 tsp Dijon mustard
• ¼ tsp sea salt

To finish

• 3 cups rocket
• 120 g crumbled feta
• ½ cup chopped toasted almonds

Protein Suggestions

• Marinated chicken, beef, lamb or prawns; a slow-cooked leg of lamb; for a vegetarian option, try falafels.

Instructions

1. Preheat the oven to 220°C (200°C fan-forced).
2. Add the brown rice and water to a pot. Cover and bring to a boil, then reduce to a simmer and cook for 20–25 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let it sit, covered, for 5–10 minutes before fluffing with a fork.
3. Across two large baking trays, toss the eggplant, capsicum, zucchini and cannellini beans in the oil, salt, cumin seeds and smoked paprika. Spread the vegetables and beans out in a single layer to ensure they roast evenly. Cook for 25–30 minutes.
4. While the vegetables are cooking, make the pomegranate sumac oil by mixing all the ingredients together in a small bowl.
5. In a large bowl, combine the cooked rice, roasted vegetables and cannellini beans, rocket, feta and almonds. Drizzle the pomegranate sumac oil over and toss gently to combine.

Note

• Any leftovers will keep in an airtight container in the fridge for up to 3 days.

This recipe comes from the book Two Raw Sisters: How We Cook by Margo Flanagan and Rosa Power, released by Allen & Unwin. Available now (RRP $45).