Middle Eastern · Breakfast

Roasted Aubergine with pomegranate and mint

This Middle Eastern Toast leans on pomegranate and mint to do the heavy lifting. We roast the Aubergine for real depth, then bring it together in one pan.

4.4 from 2,283 cooks

Prep25 min

Cook30 min

Serves4

LevelEasy

Members' recipe

Roasted Aubergine with pomegranate and mint

Ingredients

2 largeaubergine
2, dicedonion
750mlstock
3 clovesgarlic
1 tbsppomegranate molasses

Method

Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Middle Eastern

Baked Lentil with sumac and onion

Weeknight-friendly Lentil Broth with the sumac and onion we come back to again and again. Big...

1 hr 55 min · Medium

Middle Eastern Members

Middle Eastern

Za'atar Mushroom Bowl

This Middle Eastern Bowl leans on za'atar to do the heavy lifting. We roast the Mushroom for...

55 min · Medium

Middle Eastern

Middle Eastern Lentil Curry

A spiced take on Lentil Curry, built on tahini and lemon and finished the way we like it. Ready...

22 min · Easy

Middle Eastern

Pomegranate and mint Squash Slaw

Weeknight-friendly Squash Slaw with the pomegranate and mint we come back to again and again....

1 hr 45 min · Medium