Aubergine Pomegranate Flatbreads Recipes

AUBERGINE & POMEGRANATE FLATBREADS

Steps:

• 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.
• 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.
• 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.
• 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.

ROASTED AUBERGINE WITH POMEGRANATES & PARSLEY

Steps:

• 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.
• 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.
• 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.

EGGPLANT (AUBERGINE) WITH POMEGRANATE MOLASSES

Steps:

• Start the preparation the day before serving.
• Preheat the oven to 425F degrees.
• Lightly coat a baking sheet with olive oil.
• Remove the stem end from each eggplant.
• Slice the eggplants on the bias into 1/2-inch thick ovals.
• Spread the slices on the baking sheet in a single layer and brush with olive oil.
• Bake the eggplants 12 minutes on each side, or until golden brown.
• Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
• In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
• Drizzle the sauce over the eggplant.
• Top with the mint, parsley and pomegranate seeds.
• Cover with plastic wrap and let stand until ready to serve.
• (Can be refrigerated overnight, but is best served at room temperature.).