Cumin-roasted aubergine with walnuts, chickpeas & dates
A tasty warm salad that packed with heart-healthy fibre.
Servings
2
servingsIngredients
1 aubergine
2 small onions
2 tbsp sunflower/rapeseed/vegetable oil
1.5 tbsp ground cumin
1 tsp cayenne pepper
ground black pepper
2 tbsp chopped walnuts
1 tbsp olive oil
1/2400 g can of chickpeas, drained
handful coriander leaves, washed and chopped
2 medjool dates (optional), pitted and chopped
1 tbsp pomegranate molasses
- For the dressing:
2 tbsp tahini
2 tbsp extra virgin olive oil
2 tbsp greek yogurt
1 small garlic clove, crushed
juice of 1/2 lemon
Directions
- Preheat an over to 190 Degrees Celsius.
- Cut the aubergine horizontally into rounds, about 2cm thick. Halve the larger slices. Cut the onions in half and then cut each half into 3 or 4 crescent-shaped wedges.
- Lightly oil a roasting tin with 1 tbsp of the sunflower/rapeseed/vegetable oil
- In a large mixing bowl, mix together the remaining 1tbsp oil, ground cumin, cayenne pepper and ground black pepper and toss the aubergine and onion in this until well coated.
- Lay the aubergine and onion on the roasting tray and bake for 30 mins, until tender, tossing once or twice during this time.
- While the aubergine and onion are roasting, make the dressing by mixing together all the dressing ingredients with 25ml water and season lightly with salt and ground black pepper.
- Toast the walnuts in a dry frying pan for around 3 – 4 mins, until they start to brown. Remove from the pan and set to.
- When the aubergines are almost cooked, warm the olive oil in a frying pan and add the chickpeas. Heat over a low flame for 4 mins, add lemon juice & ground black pepper.
- Tip the chickpeas into a serving bowl, add the aubergines and coriander and then drizzle over the dressing and top with the chopped dates, toasted walnuts and drizzle over the pomegranate molasses.
