Roasted Aubergine with Tahini, Pomegranate & Anti‑Inflammatory Spices
A vibrant, nutrient‑rich vegetarian main bursting with flavour
Roasted Aubergine with Tahini, Pomegranate & Anti‑Inflammatory Spices
Enjoy a vegetarian main by registered nutritionist Harman Bajwa: roasted aubergine with creamy tahini, pomegranate seeds and anti‑inflammatory, delicious spices.
Ingredients
- 2 large aubergines (approx. 600 g)
- 30 ml extra‑virgin olive oil
- 5 g sea salt
- 2 g smoked paprika
- 2 g ground cumin
- 2 g ground coriander
- 1 g freshly ground black pepper
- 60 g tahini
- 30 g pomegranate seeds
- 15 ml freshly squeezed lemon juice
- 10 g honey
- 5 g fresh mint leaves, chopped
- 1 small garlic clove, minced
- 2 g chilli flakes (optional)
Method
- Preheat the oven to 200 °C and line a baking tray with parchment paper.
- Cut the aubergines into 2 cm thick rounds, brush both sides with olive oil and sprinkle with salt, smoked paprika, cumin, coriander and black pepper.
- Arrange the rounds on the tray and roast for 25‑30 minutes, turning halfway, until golden and tender.
- Meanwhile, whisk together tahini, lemon juice, honey, garlic, a pinch of salt and 20 ml water to a smooth sauce.
- When the aubergine is done, drizzle the tahini sauce over the hot rounds and scatter pomegranate seeds and mint leaves on top.
- Add a pinch of chilli flakes if desired, then serve immediately or at room temperature.
Nutrition per Serving
350 kcalkcal
10 gProtein
7 gFibre
30 gCarbs
20 gFat
