How to make spiced aubergines with walnuts, pomegranate and tahini yoghurt

Bringing together warming spices, the creamy nuttiness of California walnuts and the powerful flavour of tahini, this mouthwatering dish perfectly showcases the flavours of aubergine and pomegranate

Souk spiced aubergines with walnuts, pomegranate and tahini yoghurt

This dish is perfect as a side or veggie main.

Prep: 40 mins

Serves 4

2tsp lightly toasted cumin seeds 
1tsp cinnamon 
2tsp ground coriander
1tsp garlic granules
1tsp paprika 
1tsp turmeric 
3 aubergines, cut into wedges
Olive oil
A pinch of salt and pepper 
6tbsp yoghurt
2tbsp tahini
A squeeze of lemon
2tbsp pomegranate molasses 
Seeds of half a pomegranate 
60g walnuts, toasted and roughly chopped 
Small bunch flat leaf parsley, roughly chopped 

Preheat the oven to 200C. Mix all the spices together and put to one side. Brush the sliced aubergine with olive oil, place on a baking tray and sprinkle over the spices. Season with salt and pepper.

Place in the oven for 25 to 30 minutes, turning over halfway, until tinged golden brown around the edges. Mix the yoghurt with the tahini adding a squeeze of lemon, then dilute with a splash of water to create a good drizzling consistency.

Drizzle the aubergines with the tahini yoghurt and pomegranate molasses. Sprinkle over the pomegranate seeds, chopped walnuts and flat leaf parsley to serve.

Recipe from Walnuts.org