- 3 tablespoons olive oil
- 1 butternut squash (medium, about 2 1/4 lbs, peeled, deseeded, andcut into 1/2-inch pieces)
- 1 eggplant (large, about 1 lb, cut into 1/2-inch pieces)
- 2 cups basmati rice
- 1 tablespoon butter
- 1 onion (large, thinly sliced)
- 3 cloves garlic (minced)
- 3 teaspoons fresh ginger (finely grated)
- 3 teaspoons ground coriander
- 2 teaspoons cumin seeds
- 3 cups vegetable stock
- 15 ounces green lentils (rinsed, drained)
- 4 ounces feta (crumbled)
- 2 tablespoons fresh mint leaves (small)
- Heat 1 tbsp oil in a large, non-stick skillet over high heat. Add squash and cook, tossing occasionally, for 10 mins, or until browned and tender. Remove from pan and set aside. Repeat with another tbsp oil and the eggplant.
- Place the rice in a sieve and rinse under cold running water until the water runs clear.
- Heat butter and remaining oil in a medium heavy-based saucepan over medium heat and cook the onion, stirring, for 10 mins, or until onion is softened and lightly browned. Add the garlic, ginger, coriander and cumin and cook, stirring, for 2–3 mins, until fragrant. Season with salt and freshly ground black pepper.
- Increase heat to high, add rice and cook, stirring, for 1 min, or until rice is well coated in onion mixture. Stir in stock and bring to a boil. Reduce heat to low, cover with a tight-fitting lid and simmer gently for 12 mins.
- Remove pan from heat. Remove lid — if all liquid is absorbed and little holes appear on the surface, pilaf is cooked. Replace lid; let rest for 10 mins. Stir rice with a fork to separate grains. Transfer to large bowl and gently stir in lentils and two-thirds of the squash and eggplant. Season with salt and pepper. Serve pilaf topped with remaining squash and eggplant, feta and mint.