Give it a go! EGGPLANT
Persian eggplant with jewelled rice
PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6
½ cup (100g) dried yellow split peas
1/3 cup (80ml) extra virgin olive oil
2 medium onions, sliced thinly
1 teaspoon salt flakes
9 baby eggplants (540g) if available, or use 1 large eggplant (500g), chopped into sections
4 medium ripe tomatoes, chopped coarsely
¼ cup (75g) pomegranate molasses
3 garlic cloves, crushed
1 teaspoon ground turmeric
1 stick cinnamon
3 cups (750ml) vegetable stock
JEWELLED RICE
2 cups (400g) basmati rice
1 pinch saffron threads
1 tablespoon extra virgin olive oil
2 tablespoons unsweetened dried cranberries
2 tablespoons pistachios, chopped coarsely
SPICED CASHEWS
1 tablespoon extra virgin olive oil
1/3 cup (50g) unsalted roasted cashews
2 teaspoons mustard seeds
½ teaspoon fennel seeds
¼ cup fresh curry leaves
1 Preheat oven to 220°C. Line an oven tray with baking paper.
2 Place split peas and 2 litres (8 cups) water in a large heavy-based
