Oven Roasted Aubergines with Pomegranate

Aubergines are one of my favourite vegetables and my favourite way to cook them is to roast them in the oven. This recipe is so tasty and so easy to make; it definitely falls into the category of healthy fast food as it takes 10 minutes max to prepare. The aubergines are roasted in the oven smothered in a smoked paprika and garlic marinade. As the aubergine cooks, the flesh softens and the marinade seeps into the flesh and the flesh becomes infused with the flavours of smoked paprika and garlic. It’s all kinds of deliciousness.

This dish is best served with a simple green salad of spinach leaves and rocket. It doesn’t need more as the aubergine itself is so flavoursome. Enjoy.

Serves 2


2 aubergines

3 tbsp olive oil

2 cloves garlic, minced

1 tsp smoked paprika

1 pomegranate

Small handful of fresh mint and parsley

Small handful of pistachio nuts

½ tsp sea salt

Black pepper


Preheat the oven to gas 5/190C. Slice the aubergines in half lengthways. Make a few slits in the flesh of the aubergine diagonally, without piercing the skin.

In a bowl, mix together the olive oil, minced garlic, smoked paprika and sea salt and a few grinds of black pepper. Pour over the flesh of the aubergine halves so that it covers the surface of the aubergine and seeps into the crevices. Place the aubergine halves flesh side up on a baking tray and place in the oven for 25 minutes.

While the aubergines are cooking, deshell the pistachio nuts and place on a separate baking tray in the oven for ten minutes.

Once the aubergines are cooked remove from the oven and mash the flesh a little with a fork but don’t remove the aubergine flesh from the skin. Place the aubergine halves on two plates and sprinkle the pomegranate seeds, toasted pistachios and freshly chopped herbs on top. Serve straight away.

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DESIGNED BY Frances Walsh 

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