Roasted Aubergine Salad

with Jeweled Couscous and Pomegranate Glaze

A simple roasted aubergine dish served with jewelled couscous

  • Vegetarian
  • Low Calorie
  • 0.0 min

    Preheat the oven to 180C, add the stock to a pan of water and bring to the boil.

  • 0.5 min

    Juice the lemon and reserve the correct amount.

  • 1.0 min

    Finely chop the fresh mint.

  • 1.5 min

    Peel and chop the orange into small pieces.

  • 2.5 min

    Cut the aubergine into thick rounds.

  • 3.0 min

    Remove the seeds from the pomegranate and set aside in a small bowl. Wash if needed in a colander.

  • 4.5 min

    Slice the red onion into thin wedges.

  • 5.0 min

    Arrange the aubergine and red onion on a baking tray.

  • 5.5 min

    Drizzle with olive oil and sprinkle liberally with 2/3 of the cumin.

  • 6.5 min

    Season with salt and pepper. Place in the oven.

  • 7.0 min

    In a saucepan or frying pan over medium heat, whisk together the cinnamon, remaining cumin, honey, pomegranate juice, oregano and honey.

  • 8.0 min

    In a small bowl combine the cornflour with equal amounts of water.

  • 9.0 min

    When the sauce begins to bubble lower the heat and whisk in the cornflour slurry slowly, until the sauce begins to thicken slightly into a syrupy glaze.

  • 10.0 min

    In another frying pan add the chickpeas and cook until heated through.

  • 11.5 min

    Place the couscous in a bowl and add the hot vegetable stock and lemon juice. Cover tinfoil and set aside to rest.

  • 12.5 min

    Remove the pomegranate glaze from the heat and set aside.

  • 13.0 min

    Remove the chickpeas from the heat.

  • 13.5 min

    Remove the roasted aubergine and red onion from the oven.

  • 14.0 min

    Arrange the aubergine and red onion in an overlapping circle on the serving plates.

  • 15.0 min

    Add the chickpeas to the serving plate.

  • 15.5 min

    Fluff the couscous with a fork.

  • 16.0 min

    Mix the pomegranate seeds and fresh mint into the couscous.

  • 16.5 min

    Distribute the couscous among serving plates and top with orange pieces.

  • 17.5 min

    Drizzle with pomegranate glaze.

  • Ingredients

    Corn Flour


    Pomegranate Juice

    Dried Oregano

    Ground Cinnamon

    Orange, sliced

    Fresh Mint, chopped

    Vegetable Stock

    Lemon, juiced



    Olive Oil


    Red Onion, sliced

    Aubergine, sliced

    Ground Cumin

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