Ingredients

2 medium sized aubergines, cut lengthwise

Extra virgin olive oil

2 cups brown or white basmati rice

The seeds of one pomegranate

A handful of parsley leaves, roughly chopped

A handful of walnuts, roughly chopped

5 spring onions, green part only, roughly sliced

For the sauce -

4 tablespoons almond butter, I used smoked almond butter from Nutural World for extra flavour

4 tablespoons extra virgin olive oil

4 tablespoons sherry vinegar or red/white wine or cider vinegar

4T water

2 teaspoons ground cumin

1/2 teaspoon chilli powder

Equipment

Griddle pan (if gridding aubergine)

Pastry brush

Small mixing bowl or cup

Saucepan with lid

Method

1. Heat the griddle pan or grill on a high heat. Cut the aubergine flesh in a cross hatch fashion. Brush the aubergine with oil on all sides. Place on the griddle or grill. Allow to cook until the flesh of the aubergine is completely soft. This may take 20-30 minutes, you will need to turn the aubergine over to cook both sides.

2. Whilst the aubergine is cooking, cook the rice according to the packet instructions.

3. In a small bowl mix the sauce ingredients together until it is completely smooth. Once the rice is cooked add the seeds, parsley, walnuts, spring onions and salt, to taste. Put this onto a serving plate. Add the sauce then top with the aubergines.

4. Serve hot or at room temperature.