Baked Baby Aubergine with herb hummus & pomegranate molasses
This vibrant roasted aubergine dish is all about big flavours, beautiful colours and plenty of plant goodness.
Soft, golden baby aubergines are layered over a creamy lemon, herb and hummus base, then topped with sweet roasted peppers, salty vegan feta, toasted pine nuts and jewel-like pomegranate seeds, finished with a tangy drizzle of pomegranate molasses.
Rich in fibre, healthy fats and a wonderful diversity of plant ingredients, it’s a delicious way to nourish your gut while still feeling wonderfully indulgent.
Serve with warm flatbreads, as a colourful side dish or as the centrepiece of a Mediterranean-style sharing table.
INGREDIENTS
6-8 Baby aubergines, halved lengthways
Olive oil,2 tbsp
1 Lemon, zested and juiced
Mint, a small bunch, chopped
Dill, a small bunch, chopped
2 tubs of hummus, 400g
Coconut yoghurt 150ml
1 jar of Roasted red peppers, sliced
Pomegranate molasses 4 tbsp
Pomegranate seeds, 2 tbsp
Vegan feta 200g block, crumbled
Pine nuts 4 tbsp, toasted
METHOD
Heat the oven to 200C/fan 180C/gas 6. Brush the aubergines with the olive oil and lots of seasoning. Spread out on a large oiled baking tray and cook for 20-30 minutes, or until completely soft and golden with no sponginess left.
Once cooked, cover with foil to keep warm and soften a little more.
Mix the hummus with the yoghurt, the lemon juice and zest and the herbs (saving a spoonful for decoration.
Cut the red peppers into thin strips.
Toast the pine nuts in a pan until golden brown.
Mix together the pomegranate seeds and the molasses and set aside
Spread the hummus mixture onto individual plates or on a large platter
Lay the aubergine on top, scatter with crumbled feta and pine nuts, then drizzle with molasses again and finish with the remaining herbs.
Serve with warm pittas or flat breads, as a side dish or part of a mezze dinner.
