Roasted Aubergine With Pomegranates Parsley Recipes

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ROASTED AUBERGINE WITH POMEGRANATES & PARSLEY



Roasted aubergine with pomegranates & parsley image

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

Provided by Good Food team

Categories     Dinner, Side dish

Time 50m

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 274 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium

EGGPLANT (AUBERGINE) WITH POMEGRANATE MOLASSES



Eggplant (Aubergine) With Pomegranate Molasses image

Make and share this Eggplant (Aubergine) With Pomegranate Molasses recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 39m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs Japanese eggplants
olive oil
2 tablespoons pomegranate molasses
1 tablespoon fresh lemon juice
1 garlic clove, crushed to puree with
1/2 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons olive oil
1/2 teaspoon salt
2 -3 tablespoons of fresh mint, shredded
1 tablespoon flat leaf parsley, chopped
2 tablespoons pomegranate seeds (really pretty) (optional)

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.).

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