- 2 medium aubergines, cut lengthwise into quarters
- 150g fresh cherries, stoned
- 300ml red wine
- 400ml vegetable stock
- 1 cinnamon stick
- 3 cloves garlic
- 2 tablespoons olive oil
- Salt and pepper
- 200g basmati rice
- 1 cardamom pod
- 2 tablespoons olive oil
- Handful flat leaf parsley, finely chopped
- 2 tablespoons dill fronds
- 2 tablespoons dried cherries or cranberries
- 50g shelled, unsalted pistachios, roughly chopped
Vegan Roast aubergine with cherry sauce and jewelled rice
Giovanna Ryan
19th January 2022
Vegan Roast aubergine with cherry sauce and jewelled rice
35 min
This recipe was created in collaboration with Love Fresh Cherries and serves 2 people.
Ingredients
Method
Peel and finely slice the garlic and cook gently for two or three minutes in olive oil until soft but not too browned. Add the wine, vegetable stock, cinnamon stick and cherries.
Bring to the boil then turn the heat down to medium. Cook until the sauce is thick and shiny.
Preheat the oven to 200C. Place the aubergine quarters on a large baking tray, drizzle generously with olive oil and season with salt. Roast for 30 minutes, turning halfway through, until dark golden brown and crisp on the outside.
Cook the rice with 300ml water and a large pinch of salt with the lid on. Once cooked, stir in the butter, herbs, half the pistachios and the dried cherries.
Serve the aubergine on a bed of rice and finish with a big spoon of the cherry sauce and the remaining pistachios.
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