Spicy Aubergine & Pomegranate Flatbreads
Ingredients
- 2 aubergines
- 2 tbsp pomegranate molasses
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 4 flatbreads
- 80 g pomegranate seeds
- 200 g hummus
- 20 g fresh parsley
Nutrition (per serving)
- Calories
- 514 kcal
- Protein
- 11.3 g
- Carbohydrate
- 52.6 g
- of which sugars
- 14.5 g
- Fat
- 26.3 g
- of which saturates
- 3.6 g
- Fibre
- 9.6 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 220°C/200°C fan. Slice the aubergines into 1cm rounds.
- 2
Whisk together the harissa, pomegranate molasses and olive oil. Toss the aubergine slices in this mixture and spread on a baking tray.
- 3
Roast for 25-30 minutes, turning once, until the aubergine is collapsed, sticky and caramelised at the edges.
- 4
Warm the flatbreads in a dry pan. Spread generously with hummus.
- 5
Arrange the roasted aubergine slices over the hummus. Scatter over the pomegranate seeds and roughly chopped parsley. Serve open, drizzled with any remaining pan juices.
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