Grilled eggplant with herb and feta wild rice tabbouleh

Name: Grilled eggplant with herb and feta wild rice tabbouleh
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: ½ cup (125ml) olive oil; 2 garlic cloves, finely chopped; Finely grated zest and juice of 1 lemon; 2 tsp baharat spice mix (or mixed spice); 2 (840g) eggplants, sliced into 2cm-thick steaks; 200g marinated Persian feta, crumbled, to serve; Seeds of ½ pomegranate, to serve; 250g microwave wild or brown rice; 150g yellow or red grape tomatoes, halved; 1 bunch each mint and flat-leaf parsley, leaves picked and chopped

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Grilled eggplant with herb and feta wild rice tabbouleh

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 20, 2018

Great as a side dish or a stand-alone vegetarian main, says Matt.

½ cup (125ml) olive oil
2 garlic cloves, finely chopped
Finely grated zest and juice of 1 lemon
2 tsp baharat spice mix (or mixed spice)
2 (840g) eggplants, sliced into 2cm-thick steaks
200g marinated Persian feta, crumbled, to serve
Seeds of ½ pomegranate, to serve

Feta wild rice tabbouleh

250g microwave wild or brown rice
150g yellow or red grape tomatoes, halved
1 bunch each mint and flat-leaf parsley, leaves picked and chopped

Method

1.

Preheat a barbecue or grill pan over a high heat.
2.

Place oil, garlic, lemon zest, juice and spice mix in a small bowl, season. Brush eggplant with half of the oil mixture. Grill eggplant for 3 minutes either side or until tender, then transfer to a large serving platter.
3.

To prepare the rice tabbouleh, heat rice according to packet instructions. Set aside to cool. Place rice, tomato, herbs and remaining oil mixture into a bowl. Season and toss to combine.
4.

To serve, scatter rice tabbouleh over eggplant and top with crumbled feta and pomegranate seeds.