We love a good PIlaf With Mushroom & Aubergine and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Vegetable Stock Powder(ContainsCelery)
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Cut widthways into 1cm thick slices. Pop onto a baking tray and sprinkle over half the ras-el- hanout. Add a drizzle of oil and a pinch of salt and pepper. Toss well to evenly coat, arrange in a single layer, then roast on the top shelf of the oven until golden and soft, 20-25 mins. Turn halfway through cooking.
Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Heat a large saucepan over medium heat and add a glug of oil. Add the shallot and cook until soft, 5 mins, stirring frequently.
Thinly slice the chestnut mushrooms. When the shallot is soft add the mushrooms and fry for a further 3-4 mins, stirring often. Next, stir in the garlic and remaining ras-el- hanout. Cook for 1 minute more, then add the basmati rice, water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder.
Bring to the boil, then lower the heat to medium and pop a lid on the pan (or cover tightly with foil). Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, pop the rocket into a large bowl with a pinch of salt and pepper, and a small drizzle of oil. Toss to combine, then set aside. Using your hands, crumble the feta into small pieces.
When the pilaf is ready, fluff it up with a fork then fold through the roasted aubergine and half the feta. Taste and add salt and pepper if needed. Serve the pilaf in deep bowls and top with a handful of rocket. Spoon over the remaining feta and sprinkle a little zahtar spice on top. Enjoy!