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Pomegranate & Walnut Stuffed Aubergine (Eggplant) Rolls – Veganuary Special!

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)




  • 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


Aubergine Slices Ready to Roast

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

    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

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!

    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!

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!


  1. makedospend

    Looks divine, nice and healthy for January too! I love the honey & Co books and really want to go to the Restaurant someday, have you been?


    • Hi thanks for your lovely comments. I have eaten at Honey & Co. once but it’s so difficult to get in being so popular and quite small.I’m told they do a fabulous brunch & it may be slightly easier to get in for late breakfast/early lunch than dinner. They do lovely cakes & foodie gifts such as spice mixes too.Definitely worth checking out. Linsx


    • Hi Petra thanks for your comments. This dish looks and tastes great and would be a good one to cook for friends round for dinner. Works well with a spinach salad dressed with a dressing made with olive oil, lemon juice and a teaspoon of tahini. Enjoy!


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