Roasted aubergine with pomegranates & parsley
Flavoursome and tender, this makes a lovely accompaniment to grilled meat
- Prep:15 mins
- Serves 2
Nutrition per serving
- kcal 274
- fat 24g
- saturates 3g
- carbs 12g
- sugars 8g
- fibre 5g
- protein 4g
- salt 0.04g
- 1 large or 2 smaller aubergines (about 400g in total)
- 1 tbsp coriander seed
- 1 tbsp cumin seed
- 3 tbsp extra virgin olive oil, plus extra for drizzling
- handful fresh parsley leaves
- Greek yogurt, to serve
- seeds from ½ ripe pomegranate
TipRemoving pomegranate seeds
Cut the pomegranate in half across its middle. Hold one half, cut-side down, in the palm of your hand. Now take a wooden spoon and hit the shiny outer skin with the flat of the spoon. You will need to do this quite forcefully, so don’t be shy. Each time you give the pomegranate a good whack, more of the seeds will fall into your hand.
Heat oven to 180C/160C fan/gas 4. Halve the aubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to a large bowl.
Using a pestle and mortar or small food processor, break the coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy.
Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Season, then drizzle with a little oil. Dollop over yogurt and scatter with pomegranate seeds before serving.