Coriander-baked ricotta with pomegranate molasses
The combination of creamy cheese and sweet but sour pomegranate molasses makes a delicious starter
Roasted aubergine with pomegranates & parsley
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 2
Skip to ingredients
- 1 large or 2 smaller aubergines(about 400g in total)
- 1 tbsp coriander seed
- 1 tbsp cumin seed
- 3 tbsp extra virgin olive oilplus extra for drizzling
- handful fresh parsleyleaves
- Greek yogurtto serve
- seedsfrom ½ ripe pomegranate
Nutrition: per serving
- kcal274
- fat24g
- saturates3g
- carbs12g
- sugars8g
- fibre5g
- protein4g
- salt0.04glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Halve the aubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to a large bowl.
step 2
Using a pestle and mortar or small food processor, break the coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy.
step 3
Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Season, then drizzle with a little oil. Dollop over yogurt and scatter with pomegranate seeds before serving.
