Jewelled roasted aubergines with walnuts, mint & pomegranate

Jewelled roasted aubergines with walnuts, mint & pomegranate

 This recipe by Ella Mills is beautifully fresh and vibrant – courtesy of the pomegranates, parsley, lemon and rocket – while the harissa provides a touch of warmth. Aubergine and walnuts, meanwhile, offer up a little earthiness. This is a nice recipe to double up so you can use the leftovers as an on-the-go lunch.

5 out of 5 stars(1) Rate this recipe
Gluten freeVeganVegetarianHealthyLow in saturated fat
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 2 aubergines, cut into half-moons (about 1cm thick)
  • 1 tbsp harissa paste
  • 1 tbsp olive oil
  • 1 handful walnuts (about 75g), roughly chopped
  • 200g pomegranate seeds
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • ½ x 25g pack mint, leaves roughly chopped
  • 50g rocket

Harissa dressing

  • 1 tsp harissa paste
  • 2 tbsp olive oil
  • ½ unwaxed lemon, juice

Method

  1. Preheat the oven to 200ºC, gas mark 6. Put the aubergines, harissa and olive oil on a large baking tray and season. Give it a really good stir so the aubergine is coated in harissa and olive oil (using your hands helps with this). Roast for 25 minutes, stirring once, until the aubergine is tender

  2. When the aubergine has about 5 minutes left to cook, scatter over the walnuts and return the baking tray to the oven. To serve, toss the roasted aubergine and walnuts with the pomegranate seeds, parsley, mint and rocket. Mix the dressing ingredients, pour over the salad, taste to check the seasoning, then arrange on a serving platter.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,256kJ/ 304kcals

Fat

26g

Saturated Fat

3.2g

Carbohydrates

9.9g

Sugars

9.3g

Fibre

6.1g

Protein

5.4g

Salt

0.2g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating