Roasted aubergine, squash & feta grain bake
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Tara Fisher
Roasted aubergine, squash & feta grain bake
As the tide turns against processed carbs such as white bread, so-called ‘ancient grains’ like spelt, kamut and bulgur are making a comeback. They provide slow-release carbs, fibre and may help lower cholesterol and blood pressure. This hearty dish smashes all your 5-a-day, and more!
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
595Kcal
Fat
26gr
Saturates
8gr
Carbs
67gr
Sugars
20gr
Fibre
12gr
Protein
17gr
Salt
1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 aubergine, cut into 2cm chunks
- 300g prepared butternut squash, cut into roughly 2cm chunks
- 1 large red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tbsp chopped thyme leaves
- 200g cherry tomatoes, halved
- 100g pearled spelt or barley
- 100g vegetarian feta
- 2 tbsp pine nuts
- 30g wild rocket
Step by step
Get ahead
Prepare to the end of step 2 up to 3 days ahead. Reheat the veg and grains together in the oven for 10 minutes before adding the feta and pine nuts.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the aubergine, squash and red onion with the oil, paprika, thyme and seasoning. Spread out in a large roasting tin and cook in the oven for 20 minutes. Mix the tomatoes into the roasting veg and return to the oven for 15 minutes or until tender.
- Meanwhile, add the spelt or barley to a pan of boiling water and cook for 20-25 minutes until tender.
-
Drain the spelt and mix in with the veg. Crumble on the feta and scatter with pine nuts, then bake for a further 5-10 minutes, turning the oven up to 220°C, fan 200°C, gas 7. Scatter with rocket just before serving.TipYou can also use a 250g pack of pre-cooked grains of your choice, or rice.
