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 40minutes
Cook Time 30minutes
Total Time 1hour10minutes
2tsplightly toasted cumin seeds
3auberginescut into wedges
A pinch of salt and pepper
A squeeze of lemon
Seeds of half a pomegranate
60gCalifornia walnutstoasted and roughly chopped
Small bunch flat leaf parsleyroughly 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