Try this great recipe we found for Meat Free Monday, its easy, looks amazing, and the taste is out of this world:
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
15g yellow or red grape tomatoes, halved
1 bunch each mint and flat-leaf parsley, leaves picked and chopped
- Preheat a barbecue or grill pan over a high heat.
- 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.
- 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.
- To serve, scatter rice tabbouleh over eggplant and top with crumbled feta and pomegranate seeds.