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Roast aubergines with jewelled rice and tahini dressing
Fruit and vegetables
3
aubergines
, halved lengthways
600g/1lb 5oz
butternut squash
, peeled and cut into 2cm/¾in cubes
4
spring onions
, green parts only, thinly sliced
lime
wedges, to serve
1 whole dried Persian
lime
(optional)
100g/3½oz dried
cranberries
1
pomegranate
, seeds only
1 small bunch fresh
chives
, finely snipped
½
lime
, very finely chopped (including skin)
½
lime
, juice only
1
garlic
clove, chopped
4
spring onions
, white parts only, chopped
½ green
chilli
, deseeded and chopped
Tins, packets and jars
250g/9oz
jasmine rice
250g/9oz
tahini
Cooking ingredients
4 tbsp
vegetable oil
sea salt and freshly ground
black pepper
½
cinnamon
stick
1 tbsp
vegetable oil
2 tbsp
soy sauce
1 tbsp
red wine vinegar
or sherry vinegar
4½ tbsp date
molasses
Other
1 tsp salt
Back to recipe
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