This delicious roasted aubergine with tahini, pine nuts and pomegranate makes the perfect vegetable side dish, lunch or even supper. In addition to being an excellent source of dietary fibre, aubergines are a good source of vitamins B1 and B6. Vitamin B1 is needed for maintaining a healthy nervous system and accessing energy in foods; and B6 is required for producing red blood cells. Furthermore, they are high in the minerals copper, magnesium and manganese. Copper is needed for healthy bones, and can help prevent high cholesterol; magnesium is required for healthy bones, accessing energy in foods, and nerve and muscle function; and manganese is essential for many of the chemical processes that occur in your body, including energy production.
The recipe below is super easy and amazingly delicious - give it a go and let me know what you think!
Serves 2 - 3
1 large aubergine
3 tbsp extra virgin olive oil
1 tsp cumin seeds
3 tbsp toasted pine nuts
1/2 pomegranate, deseeded
3 tbsp tahini
Juice from 1/2 lemon
40g fresh rocket
150g mixed olives and Greek feta
Salt and Pepper
Pre-heat the oven to gas mark 6. Slice the aubergines into circles and rub all over with olive oil.
Place the sliced aubergine onto a baking tray, sprinkle your cumin seeds over the top and season with salt and pepper.
Roast in the oven for 40 minutes until golden and cooked through. Turn once at 20 minutes.
Grab yourself a large serving tray, add the rocket and place your roasted aubergine on top.
Spoon the tahini on top of the aubergine.
Then garnish with the lemon juice, roasted pine nuts, pomegranate seeds, olives and feta cheese.