Roasted aubergine with pomegranate molasses
Serves: 4
Prep Time: 10 mins
Cook Time: 45 mins
- 2 large aubergines
- 3 tbsp olive oil
- 3 tbsp pomegranate molasses
- 4 tbsp Greek style yoghurt
- 1 tbsp tahini
- 1/2 lemon juice
- 1 Handful mint leaves, roughly chopped
- 150g pomegranate
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Energy (KJ) | 314 | 1124 |
| Energy (Kcal) | 75 | 269 |
| Fat (g) | 3.7 | 13.4 |
| Saturated Fat (g) | 0.6 | 2.0 |
| Carbohydrates (g) | 10.2 | 36.5 |
| Fibre (g) | 2.6 | 9.2 |
| Sugar (g) | 6.2 | 22.4 |
| Protein (g) | 1.5 | 5.4 |
| Sodium (mg) | 0.1 | 0.4 |
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The pomegranate molasses gives a rich sticky glaze to the aubergines, perfect served with a bulgur wheat salad.
Method
Preheat the oven to 180C fan 160C gas 4. Cut the aubergines in half lengthways and cut crosses into the flesh but being careful not to go right the way through the skin. You will have a diamond pattern. Place on a baking tray.
Mix together the oil and pomegranate molasses and brush over the aubergines until they are fully covered. Place in the oven for 40 - 45 minutes until the aubergines are very tender and golden and charred at the edges. If they still feel a little firm (aubergines will vary on cooking time depending on the size and thickness) return to the oven for a further 10 minutes until tender.
Meanwhile in a bowl mix together the yoghurt with 3 tbsp of cold water, the tahini, lemon juice and honey with a pinch of salt. Mix well until smooth and a pouring consistency. Add a little more water if it is still thick.
Arrange the aubergines on serving plates or a platter and drizzle over the yoghurt dressing. Scatter over the mint leaves and pomegranate seeds. Serve with a bulgur wheat, carrot, cucumber, and spring onion salad.