Quick and simple for a midweek dinner. Make sure to cook the aubergines for long enough to get soft caramelized flesh.
80g mixed grains (I used rice, bulgar wheat and quinoa)
1 tin chickpeas
1 red onion
1 handful cashews
2 tsp Za'atar
2 tsp white miso paste
4 handfuls chopped kale
1 tsp lemon juice
Handful fresh parsley
Add the grains and chickpeas to a pan, rinse in water, then boil as per the grain packet instructions - around 12-15 minutes.
Slice the aubergine, then add to a hot pan with a little oil. Cook on a medium heat until beginning to golden, about 10 minutes. Slice the onion and add to the pan cooking for a further 5 minutes, before adding the cashews for a final few minutes.
To the cooked and drained grains, add the Za'atar and miso and mix well. Add the grains to the aubergine pan along with the kale and cook for a few minutes to wilt the leaves. Finish with the squeeze of lemon, black pepper and fresh parsley.