Roast aubergines with jewelled rice and tahini dressing

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

Dietary
Vegetarian

By Sarit Packer and Itamar Srulovich

For the roast vegetables

  • 3 aubergines, halved lengthways
  • 4 tbsp vegetable oil
  • 600g/1lb 5oz butternut squash, peeled and cut into 2cm/¾in cubes
  • 4 spring onions, green parts only, thinly sliced
  • sea salt and freshly ground black pepper
  • lime wedges, to serve

For the rice

  • 250g/9oz jasmine rice
  • 1 tsp salt
  • ½ cinnamon stick
  • 1 whole dried Persian lime (optional)
  • 1 tbsp vegetable oil
  • 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

For the tahini sauce

  • 1 garlic clove, chopped
  • 4 spring onions, white parts only, chopped
  • ½ green chilli, deseeded and chopped
  • 250g/9oz tahini
  • 2 tbsp soy sauce
  • 1 tbsp red wine vinegar or sherry vinegar
  • 4½ tbsp date molasses