Roasted aubergine with pomegranates & parsley

Roasted aubergine with pomegranates & parsley

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(3 ratings)

Prep: 15 mins Cook: 35 mins Plus cooling


Serves 2
Flavoursome and tender, this makes a lovely accompaniment to grilled meat

Nutrition and extra info

  • Vegetarian


  • kcal274
  • fat24g
  • saturates3g
  • carbs12g
  • sugars8g
  • fibre5g
  • protein4g
  • salt0.04g
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  • 1 large or 2 smaller aubergines (about 400g in total)



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 tbsp coriander seed
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp cumin seed
  • 3 tbsp extra virgin olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful fresh parsley leaves



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • Greek yogurt, to serve
  • seeds from ½ ripe pomegranate


  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.

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Comments, questions and tips

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14th Jun, 2011
This was lovely, served it with a chicken and pumpkin tagine - really nice side dish.
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