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

    Honey

    Pomegranate Juice

    Dried Oregano

    Ground Cinnamon

    Orange, sliced

    Fresh Mint, chopped

    Vegetable Stock

    Lemon, juiced

    Pomegranate

    Couscous

    Olive Oil

    Chickpeas

    Red Onion, sliced

    Aubergine, sliced

    Ground Cumin

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