Rubbing each slice of the hassleback aubergine with sumac and salt breaks down its flesh into a moreishly tender bite while adding a pleasant kick of fruity tanginess
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 468 |
| Fat | 19.4g |
| Saturates | 2.3g |
| Protein | 7.1g |
| Carbs | 76.4g |
| Sugars | 53.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
Combine the raisins, apple juice and chilli flakes in a small pot. Place the pot over a medium heat and bring to a boil. Simmer for 5 minutes, then set aside to cool.
To hasselback the aubergines, slice them widthways at 1cm intervals, three-quarters of the way through, so the slices are still attached at the bottom.
Place the aubergines on a large baking tray and generously drizzle with the olive oil.
Combine the sumac and salt and sprinkle the mixture between each slice.
Place in the oven and cook for 40-45 minutes or until tender and cooked through.
Meanwhile, combine the vinegar and sugar, stirring until the sugar has dissolved. Once the aubergines have cooked through, drizzle the sweet vinegar over the hot aubergines. Set aside for 5 minutes.
Toast the pine nuts.
Arrange the aubergines on a serving platter and drizzle with the dressing. Top with the pomegranate seeds, pine nuts and mint leaves.
