Baked aubergine with pomegranate
145 calories per serving
Middle-Eastern food inspires many of our recipes. The one here is a beautiful dish of contrasts, with the creamy, earthy, slightly bitter aubergine flesh being perfectly complemented by the light yogurt, fresh mint and sweet pomegranate seeds. Fresh herbs and spices reduce the need for salt when you’re flavouring food, whilst adding an extra nutritional boost to your dishes.
1 tsp paprika
1 tsp olive oil
A pinch of ground sumac, to garnish
8 ripe vine tomatoes, roughly chopped
4 shallots, roughly chopped
1 fresh red chilli, seeded and roughly chopped 1 celery stick, roughly chopped
5 garlic cloves, roughly chopped
A handful of fresh flat-leaf parsley,
2 sprigs of fresh thyme, leaves picked
1 tbsp plain soya yogurt
Grated zest and juice of 1 lemon
A handful of fresh coriander, finely chopped A handful of fresh mint, finely chopped, plus extra leaves to garnish
Salt and pepper
1. Preheat your oven to 200°C/fan 180°C/gas 6.
2. Cut the aubergines lengthways in half. Score the flesh in a criss-cross pattern, cutting about 1cm
deep. Sprinkle with the paprika and some salt and pepper, and drizzle the olive oil over the flesh. Place on a baking tray and bake in the heated oven for 25 minutes until completely soft.
3. Meanwhile, make the tomato sauce. Combine all the ingredients in a blender and blitz for
30 seconds to create a chunky mixture. Transfer the mixture to a medium saucepan. Bring to
the boil, then simmer on medium/low heat
for 20 minutes, stirring occasionally.
4. Mix the yogurt with the lemon zest and juice,
coriander, mint and seasoning.
5. Remove the seeds from the pomegranate.
6. To serve, place two aubergine halves on each plate. Top with tomato sauce, then yogurt and, finally, pomegranate seeds. Garnish with mint leaves and sumac.
Vitamins B6 and C • Folate • Potassium • Lycopene • Fibre
High cholesterol • High blood pressure • Constipation • Common cold • Depression • Prostate • PMS
The Detox Kitchen Bible out 7th May