I wanted to continue the Middle Eastern theme this weekend following on from  my co blogger’s fantastic chicken and rice recipe. A friend’s teenage daughter has recently become vegan and it is also Veganuary. This recipe is from Honey & Co.’s award winning “Food from the Middle East” book which I have tweaked slightly to serve two. Honey & Co. is a fabulous Middle Eastern restaurant in Central London. I was lucky enough to hear Sarit & Itamar, the founders talk about their food journey last year at a food event organised by Julia Platt-Leonard from the legendary cook shop Divertimenti, London.

Heat the oven to 200 C (390 F)

Ingredients

Ingredients

• 2 aubergines, top & tailed
• 1 small red onion, finely chopped
• Seeds from 1 small fresh pomegranate, reserve a few for decoration
• 1-2 tablespoons olive oil
• 40 g (1.4 oz) walnuts, roughly chopped, reserve a few for decoration
• 1 dessertspoon pomegranate molasses
• 10g (0.3 oz) fresh flat leaf parsley, chopped
• 1.5cm (0.6 inch) piece of fresh ginger, peeled & grated
• pinch of smoked paprika
• pinch of chilli powder
• freshly ground sea salt & black pepper

Method

Aubergine Slices Ready to Roast

• Toast the walnuts for about 5 minutes on a baking tray in the oven, remove & cool. Watch to ensure they don’t burn
• Slice the aubergines(eggplants) lengthwise about 0.75 cm (0.3 inch) thick.
• Keep the outer slices with skin for the filling.
• Lay the inner slices on a foil covered baking tray that’s been brushed with olive oil
• Brush each slice and season with sea salt & black pepper
  

  Aubergines Roasted

• Roast in the oven for about 20 minutes, turning over half way, until soft and golden
• Remove slices & cool

Stuffing preparation:

Onions & aubergines diced & cooking

• Chop the outer slices of aubergine (eggplant) finely
• Cook the chopped red onion in a tablespoon of olive oil on a low/medium heat until soft.
• Add the chopped aubergine, freshly ground sea salt and continue cooking on a low heat for another 8-10 minutes until soft,take off the heat to cool
• Mix the pomegranate seeds & chopped walnuts, reserving a few for decoration
  

  Stuffing prepared – let’s get rolling!

• Add pomegranate molasses, grated ginger, chopped parsley, paprika, chilli powder, cooked chopped onion & aubergine (eggplant)
•  Season with sea salt & black pepper

Roll up Roll up!

To finish  preparation:

• Take an aubergine (eggplant) slice and add a dessertspoon of filling one end & roll up
• Repeat with the other slices
• Place in an oven proof dish and scatter the remaining stuffing around the edge
• Heat for 5-8 minutes at 200 C (390F)

To serve scatter the reserved pomegranate seeds and toasted chopped walnuts.

Deliciously healthy & a Veganuary special!