Roasted Aubergine With Pomegranates & Parsley
This roasted aubergine recipe is a delightful blend of flavors and textures. The aubergines are seasoned with coriander, cumin, olive oil, and a dash of salt and pepper before being roasted to perfection in the oven. Once cooked, the aubergines are tender on the inside, crisp on the edges, and bursting with aromatic spices. Tossed with fresh parsley and topped with creamy Greek yogurt and juicy pomegranate seeds, this dish is a feast for the senses.
— Constant Cookbook
Ingredients
- 1 large or 2 smaller aubergines (about 400g in total)
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 3 tbsp extra virgin olive oil , plus extra for drizzling
- handful fresh parsley leaves
- Greek yogurt , to serve
- seeds from ½ ripe pomegranate
Instructions
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 274 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.04 milligram of sodium
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