| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 270 |
| Fat | 19.3g |
| Saturates | 2g |
| Protein | 8.3g |
| Carbs | 22.5g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFUsing a pair of tongs, place each aubergine directly on the burner over a high flame. Turn every 5 minutes until the entire surface is charred, approx. 20 minutes. Alternatively, preheat the oven to 250°C, highest gas mark. Prick the aubergines with a fork, then place on a lined baking sheet and roast in the oven for approx. 40 minutes.
Once the aubergines are cooked, peel off the charred skin. Place the aubergines in a large mixing bowl and mash with a fork until smooth.
Place the walnuts in a blender and blitz until finely ground. Finely chop the herbs. Juice the lemon.
Add the tahini paste, ground walnuts and almonds, mint, parsley, olive oil, pomegranate molasses, chilli powder, lemon juice, salt and pepper to the bowl with the aubergine. Mix all the ingredients together. Adjust the seasoning and add more lemon juice, if required.
When ready to serve, drizzle over some olive oil and scatter over a few pomegranate jewels, fresh mint and parsley.
