Magical Middle Eastern Aubergines
The decorations are down and normal service has pretty much resumed in our house (still the odd quality street lying around though if anybody wants one?) and with it comes a craving for veg and health and excitement in the kitchen.
This recipe is one of those easy to make, delightful to eat dishes that I guarantee you will return to again and again. The prep couldn't be easier and the only real hardship comes while you wait for the aubergines to char but this is perfect for cooking any meats or fish that you wish to serve with it. The flavours are distinctly Middle Eastern and there's something truly wonderful about the mixing of toasted pistachios, thick yoghurt and pomegranate - simply superb!
Magical Middle Eastern Aubergines
Serves 6-8 as a side
3 large aubergines, cut into wedges (ensure the skin sides are 5cm wide)
olive oil
4 tbsp cumin seeds
sea salt flakes and freshly ground black pepper
6 tbsp Greek-style yogurt
5 tbsp pomegranate molasses
80g pistachios
50g mixed seeds
2 tbsp fresh parsley, finely chopped
100g pomegranate seeds
Heat the oven to 220C/gas mark 7. Line a large baking tray with baking paper.
Using a pastry brush, brush the exposed flesh sides of each aubergine wedge with a good amount of olive oil. Arrange the wedges, skin-sides down, on the prepared baking tray, then sprinkle liberally with the cumin seeds, ensuring some seeds land on the exposed flesh of the wedges. Roast for 45-60 minutes or until the aubergine wedges are golden brown, with dark, burnished edges.
Meanwhile, toasted the pistachios and seeds in a dry frying pan over a high heat until golden but not browned. Give the yogurt a good seasoning of salt and pepper and dilute it with a little water if it is too thick to drizzle.
Arrange the wedges on a large, flat platter and season well with salt and pepper. Drizzle the yogurt over the aubergines, followed by the pomegranate molasses. Sprinkle liberally with the toasted nuts and seeds, followed by the chopped parsley. Lastly, sprinkle over the pomegranate seeds and serve immediately. If you have leftovers, they are great eaten the next day, served at room temperature.
This recipe is one of those easy to make, delightful to eat dishes that I guarantee you will return to again and again. The prep couldn't be easier and the only real hardship comes while you wait for the aubergines to char but this is perfect for cooking any meats or fish that you wish to serve with it. The flavours are distinctly Middle Eastern and there's something truly wonderful about the mixing of toasted pistachios, thick yoghurt and pomegranate - simply superb!
Magical Middle Eastern Aubergines
Serves 6-8 as a side3 large aubergines, cut into wedges (ensure the skin sides are 5cm wide)
olive oil
4 tbsp cumin seeds
sea salt flakes and freshly ground black pepper
6 tbsp Greek-style yogurt
5 tbsp pomegranate molasses
80g pistachios
50g mixed seeds
2 tbsp fresh parsley, finely chopped
100g pomegranate seeds
Heat the oven to 220C/gas mark 7. Line a large baking tray with baking paper.
Using a pastry brush, brush the exposed flesh sides of each aubergine wedge with a good amount of olive oil. Arrange the wedges, skin-sides down, on the prepared baking tray, then sprinkle liberally with the cumin seeds, ensuring some seeds land on the exposed flesh of the wedges. Roast for 45-60 minutes or until the aubergine wedges are golden brown, with dark, burnished edges.
Meanwhile, toasted the pistachios and seeds in a dry frying pan over a high heat until golden but not browned. Give the yogurt a good seasoning of salt and pepper and dilute it with a little water if it is too thick to drizzle.
Arrange the wedges on a large, flat platter and season well with salt and pepper. Drizzle the yogurt over the aubergines, followed by the pomegranate molasses. Sprinkle liberally with the toasted nuts and seeds, followed by the chopped parsley. Lastly, sprinkle over the pomegranate seeds and serve immediately. If you have leftovers, they are great eaten the next day, served at room temperature.
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