Harissa Baked Eggplant with Brown Rice & Broccoli

Pre-heat the oven to 200°C/180°C fan-forced. Prepare a foil lined baking sheet. Rinse the rice and place in a saucepan with 1 litre of boiling water. Cook for 25 minutes, drain and set aside.

Slice the eggplants in half lengthways, score the cut side with diagonal lines, place on the baking sheet and drizzle with half the oil. Roast for 20 minutes, turning halfway through.

To make the dressings, mix tahini, half the maple syrup and half of the lemon juice in a small bowl with 1-2 tablespoons of water. In a separate bowl mix the harissa, remaining maple syrup and lemon juice.

Remove the eggplant from the oven, brush half the harissa dressing over each and add the tomatoes to the baking tray. Roast for 10 minutes.

In a large pan on a medium high heat, stir fry the broccoli with the remaining oil for 5 minutes until slightly charred.

Stir fresh coriander through the rice and divide between 4 plates. Top each with broccoli, eggplant and tomatoes. Drizzle over the remaining harissa dressing and the tahini dressing to serve.