The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 tbsp tahini (Sesame)
-
250g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 aubergine
- 4 smoked garlic cloves
- 1 handful of fresh mint
- 1 pomegranate
-
250g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 240g Tenderstem broccoli
- 1 courgette
- 2 tbsp maple syrup
-
2 tbsp Mindful Chef Middle Eastern spice mix(Roasted Cumin, Roasted Coriander, Cinnamon)
- 1 onion
-
2 tbsp aged balsamic vinegar (Sulphites)(Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
Allergens
Contains:
Sesame, Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 82Kcal | 420Kcal |
| 345kJ | 1758kJ | |
| Fat | 4.2g | 21g |
| of which saturates | 0.6g | 3.2g |
| Carbohydrates | 10g | 51g |
| of which sugars | 4.4g | 23g |
| Protein | 2.8g | 14g |
| Salt | 0.03g | 0.18g |
| Fibre | 2.9g | 15g |
Vegan
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Sweet & Tangy Aubergine with Pomegranate Salsa
A vegan feast inspired by the Middle East. Aubergines spiced with cumin and coriander and brushed with tangy pomegranate molasses. A fibre-packed side of grains like brown rice, quinoa and lentils. Garlicky broccoli on the side and a tahini dressing and pomegranate salsa to finish.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Thinly slice the aubergines lengthways, keeping the stalk intact. Roughly chop three-quarters of the onion. Slice the courgette into 1/2cm-thick half-moons.
- Transfer the veg onto a large, lined baking tray and toss with the spice mix, 2 tbsp oil and sea salt. Roast for 20 mins, then press and spread the aubergine slices out like a fan. Brush with half the aged balsamic and roast for another 10 mins, until soft.
- Meanwhile, halve the pomegranate and remove all the seeds. Pick the mint from the stalks and finely chop. Finely dice the remaining onion. Place everything in a bowl with the remaining aged balsamic. Season with sea salt.
- Thinly slice the garlic. Trim the broccoli. Heat a frying pan with 2 tsp oil on medium-high heat. Cook the garlic and broccoli for 2-3 mins, until golden. Add 2 tbsp water, cover with a lid and steam for 3 mins, until cooked. Season with sea salt.
- Heat a medium saucepan with 1 tsp oil on medium heat. Add the lentil and quinoa mix and rice and cook for 3-4 mins, until piping hot. Stir in the roasted onion and courgette. Season with sea salt and black pepper. In a bowl, mix the tahini, maple syrup and 1 tbsp water.
- Serve the aubergines topped with pomegranate salsa and tahini dressing, with the mixed grains and broccoli on the side.
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