Roasted Aubergine With Pomegranates Parsley Recipes

Steps:

• Heat oven to 180C/160C fan/gas 4. Halve the aubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to a large bowl.
• Using a pestle and mortar or small food processor, break the coriander and cumin seeds down a little, so that they are crushed but not ground to a powder. Add them to the aubergines. Next add the olive oil and a good pinch of salt and pepper. Use your hands and turn the aubergines over in the oil and spices until evenly coated. Tip onto a baking tray that can hold the aubergines in a single layer. Cook for 30-35 mins, turning once, until crisp, dark at the edges and utterly squashy.
• Cool to almost to room temperature before transferring to a bowl and mixing in the parsley. Season, then drizzle with a little oil. Dollop over yogurt and scatter with pomegranate seeds before serving.

Steps:

• Start the preparation the day before serving.
• Preheat the oven to 425F degrees.
• Lightly coat a baking sheet with olive oil.
• Remove the stem end from each eggplant.
• Slice the eggplants on the bias into 1/2-inch thick ovals.
• Spread the slices on the baking sheet in a single layer and brush with olive oil.
• Bake the eggplants 12 minutes on each side, or until golden brown.
• Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
• In a small bowl, combine the Pomegranate Molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well.
• Drizzle the sauce over the eggplant.
• Top with the mint, parsley and pomegranate seeds.
• Cover with plastic wrap and let stand until ready to serve.
• (Can be refrigerated overnight, but is best served at room temperature.).