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.
Souk Spiced Aubergines with California Walnuts, Pomegranate and Tahini Yoghurt
Preparation time: 40 mins
Serves: 4
You’ll need:
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 plant-based alternative to yogurt
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
- 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.