Aubergine & pomegranate flatbreads

Aubergine & pomegranate flatbreads

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 8 with other nibbls

Clever nibbles that are ideal for sharing. Top Middle Eastern flatbreads with aubergines, herbs and tahini

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
235
protein
8g
carbs
31g
fat
9g
saturates
1g
fibre
7g
sugar
7g
salt
0.3g

Ingredients

  • 3 aubergines
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • zest 1 lemon, juice ½ lemon
  • 2 tbsp tahini paste
  • 3 large or 5 small Middle Eastern flatbreads
  • 100g pomegranate seeds
  • 2 tbsp toasted pine nuts
  • few mint leaves, to serve

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Method

  1. Halve 1 of the aubergines, from stalk to bottom, then cut into long, thin slices. Brush with 1 tbsp of the oil, then barbecue or griddle in batches until soft and charred. Set aside. Meanwhile, put the remaining 2 aubergines directly on the barbecue, or under a hot grill, and cook, turning regularly, until the skin is blistered and blackened and the flesh is really soft. Leave to cool.
  2. Halve the whole aubergines, scoop out the flesh into a food processor and discard the blackened skins. Add the garlic, lemon zest and juice, tahini and seasoning, then whizz until smooth. Chill in the fridge and remove 30 mins before serving.
  3. Heat oven to 200C/180C fan/gas 6. Brush the flatbreads with the remaining oil, place on a baking tray and bake for 10 mins until crisp.
  4. Spread the flatbreads with the aubergine purée, then top with the griddled aubergine slices, pomegranate seeds, pine nuts and mint leaves. Cut into slices before serving.

Recipe from Good Food magazine, July 2014

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