Roasted aubergine with pomegranate molasses
Serves: 4
Prep Time: 10 mins
Cook Time: 45 mins
- 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 |
|---|---|---|
| Energy (KJ) | 314 | 1124 |
| Energy (KJ) | 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 |
| Sugars (g) | 6.2 | 22.4 |
| Protein (g) | 1.5 | 5.4 |
| Salt (g) | 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.