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Roasted aubergines with pomegranate

Recipe by Rosy Williams

The original recipe is by an amazing chef from Jerusalem with an amazing name Yotam Ottolenghi!

This is a simplified version of his original. It’s easy to make but visually just looks soooo appealing with the pomegranate seeds on top! And of course its yummy too!

Definitely a recipe to impress!

Aubergines - Berenjenas Roasted aubergines with promegranate

Preparation time: 20 minutes
Cooking time: 40 minutes

2 large aubergines

Olive oil


1 pommegranate

Sea salt and pepper

Goats yoghurt

1 small garlic clove, crushed

Cut the aubergines in half lengthways. With a sharp knife, make three or four incisions in the fleshy part of each aubergine, without cutting through the skin. Repeat at a 45.degree angle to get a diamond-shape pattern.

Brush them with olive oil until it has been absorbed by the flesh. Sprinkle some salt and pepper and roast in the over for about 40 minutes (200 C/Gas mark 6).

For the topping, cut the pomegranate into two, horizontally.

Take the seeds out with the Sami Tamimi’s technique, which according to the book is as follows: Hold one half of the pomegranate with the cut side against your palm. Knock on the pomegranate with a wooden spoon or a rolling pin. The seeds will start to come out naturally and fall through your fingers into a bowl.

Remove any white skin that may have fallen. Another way to take the healthy seeds out is to scoop them with a tablespoon.

For the sauce, mix goat yoghurt, crushed garlic and olive oil. Season as per taste.

When the aubergines are ready, spread the sauce over them. Top them with pomegranate seeds and garnish with thyme or other herbs.

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