- 2 large aubergines
- 3tbsp olive oil
- 3tbsp pomegranate molasses
- 4tbsp Greek style yoghurt
- 1tbsp tahini
- 1/2 lemon juice
- 1 Handful mint leaves, roughly chopped
- 150g pomegranate
✓ Low Saturated Fat
|Nutrient||Per 100g||Per serving|
|Saturated Fat (g)||0.6||2.0|
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The pomegranate molasses gives a rich sticky glaze to the aubergines, perfect served with a bulgur wheat salad.
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.