02
Jun

Brinjals & Pomegranates

IMG_3890 Aubergines & Pomegranates

I found this delicious Persian inspired recipe in an old magazine and adapted it somewhat. It is easy and quick to rustle up and a great change when brinjals are in season and one has run out of ideas of what to do with them.

When I first made the recipe, I did not have enough brinjals, so I just baked some butternut wheels and dressed them with the same sauce and toppings. The result was just as tasty. So play around and use different vegetables. Any left over sauce can be used as salad dressing.

Ingredients

serves 4

  1. 4 medium sized brinjals
  2. a little olive oil for rubbing the brinjals
  3. 1 cup plain greek yoghurt (for lactose intolerance: use coconut cream)
  4. 1 – 2 T tahini
  5. juice of half a lemon
  6. 1 small garlic clove
  7. salt to taste
  8. a generous handful of pecan or walnuts – coarsly chopped
  9. 1 cup pomegranate seeds
  10. fresh rocket leaves and/or other green leaves to serve

Method

  • Preheat oven to 180 degrees C
  • Rub the outside of the brinjals with olive oil, pierce them a few times with a knife (to prevent exploding in the oven and creating a huge mess)
  • Arrange on baking tray and bake until very soft in the center – approx. 20 – 30 minutes
  • Place all the other ingredients (except nuts and pomegranate seeds) into a blender and blend till smooth
  • Dry fry pecan or walnuts in a non-stick pan for a few minutes (optional) – be careful, they burn easily
  • Slit the brinjals lengthways, pour dressing over, sprinkle pomegranate seeds & nuts over.
  • Serve with rocket and/or other leaves and any dressing on the side.

 


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