Roasted Aubergine with Walnut Salsa

Roasted aubergines topped with a tangy walnut salsa, crumbled goat's cheese, and fresh pomegranate seeds for a stunning vegetarian course.

Vegetarian Healthy Dinner Middle Eastern Aubergine Walnuts

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

21.2g

per serving

84.6 g total

Fat

44.6g

per serving

178.5 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Walnut Pickling Liquid

Cider Vinegar

Dairy

Goats Cheese

crumbled

Fruits

0.5

piece

Pomegranate

seeds only

NutsSeeds

Sea Salt

coarse, or to taste

Black Pepper

freshly ground, or to taste

Walnut

chopped

clove

Garlic

crushed

1.25

Chili Flakes

Parsley

chopped

Coriander

chopped

OilsFats

Olive Oil

Walnut Oil

Other

Pickled Walnut

chopped

Vegetables

piece

Aubergine

large, halved lengthways and scored

Method

Preheat the oven to 230°C.

Garnish with remaining coriander, goats cheese, and pomegranate seeds before serving.

Spoon salsa over hot aubergines and allow to cool completely.

Combine walnuts, pickling liquid, vinegar, garlic, chilli, walnut oil, parsley, and half the coriander.

Roast flesh-side up for 40 minutes until dark golden-brown.

Brush with olive oil and season with salt and pepper.

Halve aubergines lengthways and score a criss-cross pattern into the flesh.