Roasted aubergine with pomegranates & parsley

Roasted aubergine with pomegranates & parsley

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(3 ratings)

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Cooking time

Prep: 15 mins Cook: 35 mins Plus cooling

Skill level

Easy

Servings

Serves 2

Flavoursome and tender, this makes a lovely accompaniment to grilled meat

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
274
protein
4g
carbs
12g
fat
24g
saturates
3g
fibre
5g
sugar
8g
salt
0.04g

Ingredients

  • 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

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, September 2009

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Comments

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gillyc1981's picture
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This was lovely, served it with a chicken and pumpkin tagine - really nice side dish.

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