ROASTED AUBERGINE WITH POMEGRANATES & PARSLEY

Roasted aubergine with pomegranates & parsley image

Flavoursome and tender, this makes a lovely accompaniment to grilled meat

Provided by Good Food team

Time 50m

Number Of Ingredients 7

Ingredients

1 large or 2 smaller aubergines (about 400g in total)
1 tbsp coriander seed
1 tbsp cumin seed
3 tbsp extra virgin olive oil , plus extra for drizzling
handful fresh parsley leaves
Greek yogurt , to serve
seeds from ½ ripe pomegranate

Steps:

Heat oven to 180C/160C fan/gas 4. Halve the aubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to a large bowl.
Using a pestle and mortar or small food processor, break the coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy.
Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Season, then drizzle with a little oil. Dollop over yogurt and scatter with pomegranate seeds before serving.

Nutrition Facts : Calories 274 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.04 milligram of sodium