Aubergine Pilaf Cake

Name: Aubergine Pilaf Cake
Yield: Serves 6
Ingredients: olive oil, for frying; 100 g (3½ oz/¾ cup) pine nuts; 3–4 medium aubergines (eggplant), trimmed and cut into 1-cm (½-in) thick slices; 300 g (10½ oz/1¾ cups) white basmati rice; ½ tsp dried chilli flakes; 450 g (1 lb) tender spinach leaves, washed; salt and freshly ground black pepper, to taste; 100 g (3½ oz/¾ cup) raisins; 40 g (1½ oz/3 tbsp) Vegan Butter or vegan spread; 2 tsp ground cinnamon; small bunch of fresh coriander (cilantro), torn, to garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This makes a stunning centrepiece for a feast – it really does have the ‘wow’ factor and needs little in the way of accompaniments: a few feathery rocket (arugula) leaves and some thick, garlicky thick vegan yogurt. It does take a while to make, but you can do all the preparation and cooking in advance, then just sit back and enjoy the feast with everyone else!