We served this with steak but it would be nice with other vegetable dishes too.
Pomegranate-glazed aubergine – serves 4
- 2 large aubergines, peeled and cut into 2.5cm rounds
- 3-4 tbsp olive oil
- 2 tbsp pomegranate molasses
- 3 tbsp maple syrup
- 1 scallions, finely sliced on the diagonal
- a generous handful of salted peanuts, chopped
Preheat the oven to 220C/200C fan/Gas 7.
Line a large baking tray with baking paper.
Set the aubergine slices onto the baking tray, then brush both sides with olive oil. Bake in the oven for 22-25 minutes until cooked through but not browned.
Mix the pomegranate molasses and maple syrup together, then use a pastry brush to brush evenly over both sides of the aubergines, then sprinkle with some flaked sea salt. Roast for another 5-6 minutes or until glazed and sticky.
Scatter with the scallion and peanuts before serving.
(Original recipe from Persiana Everyday by Sabrina Ghayour, Asteer, 2022.)
Jono & Jules do food & wine 