2 large eggplant, halved
2 tbsp extra virgin olive oil
2 red peppers, quartered
2 tsp ground cinnamon
2 tsp chili flakes
2 tsp za'atar
1 tbsp molasses
140g basmati rice
1 tbsp pomegranate seeds*
small pack flat-leaf parsley, roughly chopped
Lactose free yogurt, to serve
*Do not exceed moderate fructan
Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the eggplant.
Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins.
Add the peppers to the tray, turn the eggplant over and drizzle everything with the remaining oil.
Sprinkle over the spices, 1 tbsp of the molasses and a little salt. Roast in the oven for 15 mins more.
Heat a pan with water until boiling, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.
Stir the pomegranate seeds and parsley through the rice. Divide between four plates or tip onto a large platter.
Top with the roasted veg, a dollop of lactose free yogurt and any remaining molasses drizzled over.
Recipe adapted from: Good Food