0352kcal[9.0][10/10] Cumin-Roasted Aubergine Wedges with Pumpkin Seeds, Pine Nuts, Pomegranate & Yogurt Dressing

Name: *0352kcal[9.0][10/10]* Cumin-Roasted Aubergine Wedges with Pumpkin Seeds, Pine Nuts, Pomegranate & Yogurt Dressing
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Middle Eastern
Ingredients: 4 aubergines (large, cut into wedges - ensure the skin sides are 5cm wide); 1/2 cup Extra Virgin Olive Oil; 5 tsp cumin seeds; 6 tbsp Greek-style yogurt; 5 tbsp pomegranate molasses; 75g pine nuts (toasted); 50g pumpkin seeds; 15g of fresh coriander (½ small packet, leaves and stems finely chopped); 100g pomegranate seeds; Salt (to taste); Pepper (to taste)

3 steps

Prep:20minCook:1h

Sirocco: Fabulous Flavous from the East - Sabrina Ghayour. For Middle Eastern people, the aubergine is a diet staple. While we don’t really embrace it as a salad item in the West, I think it makes a wonderful salad ingredient, whether it is grilled, fried, preserved or – in this case – roasted. Roasting aubergines in the oven is a healthier way of cooking as it uses less oil than frying and allows you to celebrate the flavour in a concentrated form. I can happily eat this dish on its own, on my own, but it’s a great one for sharing as it’s a real crowd-pleaser.

Updated at: Tue, 15 Aug 2023 20:52:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories353 kcal (18%)

Total Fat25.8 g (37%)

Carbs28 g (11%)

Sugars14.2 g (16%)

Protein7.2 g (14%)

Sodium112.1 mg (6%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4aubergines

large, cut into wedges - ensure the skin sides are 5cm wide

½ cupextra virgin olive oil

5 tspcumin seeds

6 Tbspgreek-style yogurt

5 Tbsppomegranate molasses

75gpine nuts

toasted

50gpumpkin seeds

15gfresh coriander

leaves and stems finely chopped

100gpomegranate seeds

Instructions

Step 1

Preheat the oven to 220°C, Gas Mark 7. Line a large baking tray with baking paper.

Step 2

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. Arrange the wedges on a large, flat platter and season well with salt and pepper.

Step 3

Give the yogurt a good seasoning of salt and pepper and dilute it with a little water if it is too thick to drizzle. Drizzle the yogurt over the aubergines, followed by the pomegranate molasses. Sprinkle liberally with the toasted pine nuts and pumpkin seeds, followed by the chopped coriander. Lastly, sprinkle over the pomegranate seeds and serve immediately. If you have leftovers, they are great eaten the next day, served at room temperature.