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Main course · Middle Eastern

Syrian Baked Aubergines Stuffed with Walnuts, Chilli and Pomegranate

55 min Serves 4 ~380 kcal/serving ~£5.00 (£1.25/serving) Contains-nutsDairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 2 aubergines
  • 100 g walnuts, roughly chopped
  • 3 garlic cloves
  • 0.5 tsp chilli flakes
  • 3 tbsp pomegranate molasses
  • 2 tomatoes, finely chopped
  • 4 tbsp olive oil

Nutrition (per serving)

Calories
380 kcal
Protein
5.6 g
Carbohydrate
16.9 g
of which sugars
14.2 g
Fat
31 g
of which saturates
3.5 g
Fibre
6.2 g
Salt
0.02 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Halve the aubergines lengthways, score the cut sides in a criss-cross pattern and brush with half the oil.

  2. 2

    Roast cut-side up for 25 minutes until softened.

  3. 3

    Mix the walnuts, crushed garlic, chilli flakes, tomatoes, half the pomegranate molasses and the remaining oil.

  4. 4

    Spoon the walnut mixture over the roasted aubergine halves and return to the oven for 10-12 minutes.

  5. 5

    Drizzle with the remaining pomegranate molasses to serve.

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