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Sumac Roast Aubergine with Sundried Tomato Quinoa, Pomegranate & Walnuts
From the Mediterranean to your kitchen. Gooey aubergines are coated in sticky pomegranate molasses and fragrant sumac, then roasted until golden and glazed. Serve on top of fluffy quinoa, infused with flavourful sundried tomato and refreshing leafy side salad. A scatter of crunchy walnuts and ruby-red pomegranate seeds completes the feast. Joyfully simple. Unbelievably delicious.
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Mediterranean
Serving size
Ingredients
- 20g walnuts (Nuts)
- 40g mixed salad leaves
- 1 tsp sumac
- 2 tbsp pomegranate molasses
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g quinoa (Quinoa 100%)
- 1 pomegranate
- 1 midi cucumber
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
- 1 onion
- 1 aubergine
Nutritional Information
Calories: 504
Protein: 13g
Carbs: 69g
Fat: 26g
Ingredients
- 20g walnuts (use half) (Nuts)
- 40g mixed salad leaves (use half)
- 1 tsp sumac (use half)
- 2 tbsp pomegranate molasses (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g quinoa (use half) (Quinoa 100%)
- 1 pomegranate (use half)
- 1 midi cucumber (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 garlic clove
- 1 onion (use half)
- 1 aubergine (use half)
Nutritional Information
Calories: 521
Protein: 14g
Carbs: 70g
Fat: 28g
Sumac Roast Aubergine with Sundried Tomato Quinoa, Pomegranate & Walnuts
From the Mediterranean to your kitchen. Gooey aubergines are coated in sticky pomegranate molasses and fragrant sumac, then roasted until golden and glazed. Serve on top of fluffy quinoa, infused with flavourful sundried tomato and refreshing leafy side salad. A scatter of crunchy walnuts and ruby-red pomegranate seeds completes the feast. Joyfully simple. Unbelievably delicious.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a medium bowl & a sieve
Roast the aubergine
- Halve the aubergine lengthways and cut a criss-cross pattern into the flesh (careful not to cut through to the skin)
- Place onto the lined baking tray, flesh-side up, drizzle with 2 tsp oil and season with salt
- Roast for 20 mins / air fryer 15 mins, until beginning to soften
Do the prep & boil the quinoa
- Meanwhile, thinly slice the onion. Finely chop or crush the garlic. Finely chop the parsley. Slice the cucumber into 1/2cm half-moons. Halve the pomegranate and remove the seeds
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Build the flavour
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 6-8 mins, until soft and caramelised. Season with salt
- Add the garlic and sundried tomato paste and cook for a further 1 min
- Once cooked, stir the quinoa and half the parsley into the pan and cook for 1 min. Season to taste with salt and pepper
Glaze the aubergine & make the salad
- After 20 mins in the oven / air fryer 15 mins, sprinkle the aubergine with half the sumac and drizzle with half the pomegranate molasses
- Return to the oven and roast for another 10 mins / air fryer 9 mins, until soft and golden
- In the medium bowl, combine the remaining pomegranate molasses and a pinch of the remaining sumac with 2 tsp olive oil and a pinch of salt and pepper. Add the cucumber and three-quarters of the pomegranate
Toss & plate up
- When everything is ready, add the salad leaves to the bowl with the cucumber and toss gently
- Share the quinoa between plates, topped with the aubergine halves. Sprinkle with the walnuts, remaining parsley and remaining pomegranate. Serve the salad alongside. Finish with a drizzle of 1/2 tsp olive oil
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