Souk Spiced Aubergines with California Walnuts, Pomegranate and Tahini Yoghurt

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 or veggie main.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 People
Calories 309kcal


  • 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
  • A pinch of salt and pepper
  • 6 tbsp yoghurt
  • 2 tbsp tahini
  • A squeeze of lemon
  • 2 tbsp pomegranate molasses
  • Seeds of half a pomegranate
  • 60 g California walnuts toasted and roughly chopped
  • Small bunch flat leaf parsley roughly chopped


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


Serving: 1Quarter | Calories: 309kcal | Carbohydrates: 20.1g | Protein: 10.1g | Fat: 22.6g | Saturated Fat: 3.4g | Fibre: 14.7g | Sugar: 16.8g


Salt: 0.18g.
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