Spelt with Eggplant and Herbs Recipe

Ingredients

Serve 4

• 1 cup/200 g quick-cooking spelt, rinsed   

• 1 large eggplant/aubergine

• zest and juice of 1/2 lemon

• 2 sprigs each of parsley, thyme, basil, and marjoram, finely chopped

• 1 clove garlic, finely chopped

• 4 tbsp extra-virgin olive oil

• 1/8 tsp chili powder

Method:

1. Cook the spelt in a large pot of salted boiling water for 25 minutes.

2. Drain and let cool under cold running water. Slice the eggplant into 12 thin slices.

3. Place in a grill pan and grill for about 4 minutes on each side, or until tender.

4. Cut the lemon zest into very thin strips and mix half the zest with the spelt.

5. Add the herbs, garlic, oil, lemon juice and chili powder.

6. Arrange the eggplant slices on a serving dish. Spoon the spelt into the center. Garnish with the remaining lemon zest and serve.