Aubergine pilaf with wild rice and seeds

  • 2 AUBERGINES

  • 2 CUPS WILD RICE

  • 1 TABLESPOON PUMPKIN SEEDS

  • 1 TEASPOON CUMIN

  • 1/2 TEASPOON ALLSPICE

  • 3 CUPS MINI PLUM TOMATOES

  • 3 GARLIC CLOVES

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL

  • 1 HANDFUL BASIL

  • 4 PAK CHOI

  • PREHEAT THE OVEN TO 220C

  • CUT THE AUBERGINE INTO BITESIZE PIECES

  • BAKE FOR 20 MINUTES, OR UNTIL THE AUBERGINE IS JUST SOFT

  • BOIL THE WILD RICE TILL SOFT

  • TOAST THE PUMPKIN SEEDS IN A DRY FRYING PAN ON A MEDIUM HEAT

  • ADD THE AUBERGINE AND SEEDS TO THE RICE. ADD SPICES AND SALT TO TASTE

  • FOR THE TOMATO SALAD SIMPLY HALVE THE TOMATOES, GRIND 2 OF THE GARLIC CLOVES IN A PESTLE AND MORTAR WITH A LITTLE SALAD, ADD THE OIL

  • MIX THE DRESSING INTO THE TOMATOES, ADDING THE BASIL

  • SLICE THE REMAINING GARLIC CLOVE, FRY IN A LARGE PAN IN A LITTLE OIL

  • ADD THE PAK CHOI AND A SPLASH OF WATER. PUT THE LID ON AND COOK FOR JUST A FEW MINUTES. ADD SALT TO TASTE AND MOVE TO A SMALL BOWL

  • TO SERVE PUT ALL THE INDIVIDUAL DISHES INTO SMALL BOWLS IN THE CENTRE OF THE TABLE