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Souk Spiced Aubergines with California Walnuts, Pomegranate and Tahini Yoghurt

Ingredients

  • 2 tsp lightly toasted cumin seeds  
  • 1 tsp cinnamon  
  • 2 tsp ground coriander 
  • 1 tsp garlic granules 
  • 1 tsp paprika  
  • 1 tsp turmeric  
  • 3 aubergines, cut into wedges 
  • Olive oil spray
  • A pinch of black pepper  
  • 6 tbsp soya yoghurt
  • 2 tbsp tahini 
  • A squeeze of lemon 
  • 2 tbsp pomegranate molasses  
  • Seeds of half a pomegranate  
  • 60g California walnuts, toasted and roughly chopped  
  • Small bunch flat leaf parsley, roughly chopped  
 

Preparation time: 10 Minutes
Cooking time: 30 minutes

Serves: 4

Nutrition: Per serving
Energy
302 Kcal
Fat
19g
Saturates
2.5g
Sugars
16g
Salt
0.2g

Bringing together warming spices, the creamy nuttiness of California walnuts, and powerful flavour of tahini, this mouth-watering dish perfectly showcases the flavours of aubergine and pomegranate. Perfect for a side (serves 6-8) or veggie main (serves 4).  

Ingredients

  • 2 tsp lightly toasted cumin seeds  
  • 1 tsp cinnamon  
  • 2 tsp ground coriander 
  • 1 tsp garlic granules 
  • 1 tsp paprika  
  • 1 tsp turmeric  
  • 3 aubergines, cut into wedges 
  • Olive oil spray
  • A pinch of black pepper  
  • 6 tbsp soya yoghurt
  • 2 tbsp tahini 
  • A squeeze of lemon 
  • 2 tbsp pomegranate molasses  
  • Seeds of half a pomegranate  
  • 60g California walnuts, toasted and roughly chopped  
  • Small bunch flat leaf parsley, roughly chopped  

Method

  1. Preheat the oven to 200°C. 
  2. Mix all the spices together and put to one side. Place the sliced aubergine on a baking tray and spritz with olive oil spray,  then sprinkle over the spices. Season with pepper. 
  3. Place in the oven for 25-30 minutes, turning over halfway, until tinged golden brown around the edges. 
  4. Meanwhile. mix the yoghurt with the tahini adding a squeeze of lemon, then dilute with a splash of water to create a good drizzling consistency.  
  5. Drizzle the aubergines with the tahini yoghurt and pomegranate molasses. Sprinkle over the pomegranate seeds, chopped walnuts and flat leaf parsley to serve. 

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