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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.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
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)
Nutritional Information
Calories: 420
Protein: 14g
Carbs: 51g
Fat: 21g
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.
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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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