An absolute winner from Miss Polly’s Kitchen, packed with so much flavour and fresh ingredients!


  • 1 large eggplant – diced
  • 1 cup of brown rice


  • 4 medium sized tomatoes – diced
  • 1 capsicum – diced
  • ½ cucumber – diced
  • 1 small red onion – diced
  • 1 ½ cups Italian parsley – finely chopped
  • 3 cups rocket – roughly chopped


  • 1 cup Raglan Food Co Natural Greek Style coconut yoghurt
  • 2 tbsp extra virgin olive oil
  • 1 tbsp runny honey (or vegan alternative)
  • 3 tbsp lemon juice
  • 1 garlic clove – minced
  • 1 tsp of dried dill and sumac


  • ¼ cup pomegranate seeds
  • Handful of fresh dill springs
  • 1⁄3 cup green olives


  1. Preheat your over to 200ºC fan bake.
  2. Cook the rice as per the packet Instructions, once cooked set aside to cool.
  3. Meanwhile place the chopped eggplant onto a lined baking tray. Drizzle with a good splash of olive oil, season with salt and pepper and bake for 30-35 mins or until cooked. Set aside.
  4. Add the salad ingredients to a large bowl, toss well.
  5. Whisk the dressing ingredients together in a bowl. Season to taste.
  6. Pour half of the dressing into the salad, add the rice, gently toss it all together. Place the remaining dressing into a small serving ramekin.
  7. Spoon onto a serving platter, top with the cooked eggplant, pomegranate, dill and olives.
  8. Serves 4-6. Enjoy!

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