Pomegranate-glazed aubergines and courgette tabbouleh

Pomegranate-glazed aubergines and courgette tabbouleh
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Pair pomegranate-glazed aubergines and an easy courgette tabbouleh for a low-effort, big-flavour dinner. Roast or barbecue the aubergines.

Add more eggplant to your meals with our 20 best aubergine recipes.

Nutrition: per serving

Calories
436kcals
Fat
23.9g (3.4g saturated)
Protein
11.7g
Carbohydrates
38.3g (14g sugars)
Fibre
10.1g
Salt
0.1g
Calories
436kcals
Fat
23.9g (3.4g saturated)
Protein
11.7g
Carbohydrates
38.3g (14g sugars)
Fibre
10.1g
Salt
0.1g

Ingredients

  • 2 large aubergines, halved lengthways
  • 2 tbsp pomegranate molasses
  • 1 tbsp maple syrup
  • 1 tsp cumin seeds, crushed
  • Olive oil for drizzling

For the tabbouleh

  • 180g quinoa, ideally a mixture of white, red and black
  • 3 tbsp extra-virgin olive oil
  • Juice ½ lemon
  • 1 small garlic clove, chopped
  • 200g cherry tomatoes, sliced
  • 1 courgette, coarsely grated
  • 30g parsley, roughly chopped
  • 4 mint sprigs, leaves picked and roughly chopped

For the dressing

  • 3 tbsp tahini
  • Squeeze lemon juice
  • 3 tbsp ice-cold water

Method

  1. Prepare the barbecue for direct heat (for cooking right over the coals; or see alternative cooking instructions above). Score the aubergine flesh in a criss cross without cutting the skin. In a small bowl, mix the pomegranate molasses, maple syrup and cumin seeds with a drizzle of oil. Drizzle the aubergines with oil and barbecue skin-side down for 10 minutes until tender. Flip, then brush the flesh side with most of the glaze. Adjust the coals, then cook indirectly for 8-10 minutes with the lid down, flipping halfway through, until sticky and charred. Set aside on a plate and brush with the remaining glaze.
  2. Meanwhile, for the tabbouleh, follow the pack instructions to cook the quinoa, then rinse and drain well. Put the olive oil, lemon juice (setting aside a squeeze for the dressing) and garlic in a large bowl and whisk to combine, then add the tomatoes, courgette, mint and quinoa. Season and mix.
  3. Stir the remaining squeeze of lemon into the tahini, then gradually whisk in the water to make a smooth sauce. Divide the quinoa among plates, top each with an aubergine half and drizzle with dressing to serve.

delicious. tips

  1. No barbecue? Heat the oven to 200°C fan/gas 7. Put the aubergines cut-side down on a tray and cook for 15 minutes, then flip, brush liberally with glaze and roast for 15-20 minutes until tender and sticky

Recipe By

Jess Meyer and Sophie Pryn

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