Roast aubergine purée with sweet potatoes, wild rice, spring onions and spinach recipe
 A delicious, healthy platter that’s perfect for sharing. 2 aubergines, halved lengthways1 garlic bulb, cloves separated but unpeeled2 tbsp olive oil2 sweet potatoes, cut into 2cm/1in cubes pinch dried chilli flakes, to taste salt and freshly ground black pepper 2 aubergines, halved lengthways 1 garlic bulb, cloves separated but unpeeled 2 tbsp olive oil 2 sweet potatoes, cut into 2cm/1in cubes pinch dried chilli flakes, to taste salt and freshly ground black pepper 2 tbsp wild rice 2 tbsp red rice1 tsp olive oil1 tbsp almonds, roughly chopped1 tsp sesame seeds1 tsp coriander seeds, roughly ground 2 tbsp wild rice 2 tbsp red rice 1 tsp olive oil 1 tbsp almonds, roughly chopped 1 tsp sesame seeds 1 tsp coriander seeds, roughly ground 1 tbsp olive oil8 spring onions, trimmedhandful baby spinach 1 tbsp olive oil 8 spring onions, trimmed handful baby spinach Method For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture. For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. For the aubergine purée and sweet potato, preheat the oven to 200C/180C Fan/Gas 6. Put the aubergines in a roasting tray, sprinkle with the garlic cloves, drizzle with 1 tablespoon oil, season with salt and pepper, cover with kitchen foil and roast for 1 hour, until soft. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. Meanwhile, put the sweet potato in a second roasting tray, drizzle with the remaining 1 tablespoon oil, sprinkle with the chilli flakes, season with salt and pepper and mix well to make sure the sweet potato is coated. Roast for 40 minutes, or until soft and golden-brown. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. When the aubergines are cooked and cool enough to handle, remove the garlic and set aside. Scoop the soft aubergine flesh from the skins, roughly chop, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the rice, cook the two types of rice in salted boiling water according to packet instructions. Drain, rinse with cold water until cool and set aside. Heat the oil in a small frying pan over a medium heat and toast the almonds, sesame seeds and coriander seeds for 1–2 minutes. Toss into the cooked rice, season with salt and pepper and set aside. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. For the spring onions and spinach, heat the oil in a saucepan, add the spring onions and a splash of water, cover and leave to wilt for 5 minutes, until softened. Add the spinach, remove from the heat, season with salt and pepper and stir. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture. To serve, spread a generous amount of the aubergine purée on the base of a serving dish and scatter over the sweet potatoes, roasted garlic cloves, spinach, spring onions and wild rice mixture.