Sweet & Sour Glazed Aubergines & Sesame Rice

Heat the oven to 220°C. Trim and chop the aubergines into 2cm chunks. Chuck them onto a baking tray, drizzle with olive oil, season with salt and pepper, then toss to coat. Roast for 20–25 mins until softened and golden.

Wash the rice under cold water until it runs clear. Finely grate the garlic. Pick the parsley leaves and finely chop the stalks. 

Set a medium saucepan (with a lid) over a medium heat. Add the sesame seeds and butter and cook, stirring now and then, until the seeds are golden and toasty. Stir in the grated garlic and chopped parsley stalks, cooking for another 1–2 mins until fragrant.

Tip in the rice and pour over the water. Season with salt and bring to the boil. Once boiling, pop the lid on and lower the heat. Cook for 12 mins, then remove from the heat and leave to steam with the lid on for another 10 mins.

Thinly slice the cucumber and toss it in a bowl with a pinch of salt. Mix the pomegranate molasses and honey together in a separate bowl.

Once the aubergines are done, pour over half the pomegranate dressing and toss to coat. Return them to the oven for another 10-15 mins until sticky and glossy.

Chuck the pomegranate seeds, cucumber and parsley leaves into the rest of the dressing along with a drizzle of olive oil and a squeeze of lemon juice. Taste and adjust with a pinch of salt, pepper and a little more honey or molasses if needed.

In a small bowl, stir the tahini with a splash of cold water until it reaches a drizzle-able consistency. Season with salt, pepper and a bit of honey.

Fluff up the rice with a fork and divide between bowls. Top with the glazed aubergines, spoon over the cucumber salad and finish with a drizzle of the tahini sauce.