Most people I know, including many a vegetarian, HATE aubergine.
Now, back in the day I agreed with this view (if you have ever tried a moussaka from Sainsburys, you would understand). However, ever since I tried a recipe from the awesome Honey & Co cookbook (seriously, go get it!), I’ve been hooked on the stuff.
I was so addicted, I even started bringing aubergines to barbecues…..
So, what was this recipe you ask? Badargani – aubergine rolls stuffed with walnuts and pomegranate.
Recipe (taken from Honey and Co’s “Food from the Middle East”):
Ingredients (feeds 4):
- 4 large aubergines
- 1 red onion, finely diced
- 100 grams toasted walnuts, roughly chopped
- 2 tablespoons pomegranate molasses (Waitrose sell a small bottle of this for £2)
- A 5cm piece of fresh ginger, peeled and grated
- A small bunch of parsley, finely chopped
- 100 grams of fresh pomegranate seeds
- Olive oil
- Fine sea salt
- Ground black pepper
- Pinch of cayenne pepper
- Pre-heat the oven to 220 degrees Celsius (gas mark 7);
- Slice each aubergine into 5-6 pieces length ways. Reserve the thicker, outside pieces for the filling and use the remaining pieces for the rolls;
- Brush a baking tray with olive oil and place the inside pieces of aubergine onto the baking tray;
- Drizzle on more olive oil and season the aubergine well with salt and pepper;
- Roast the aubergine in the pre-heated oven for 12 minutes. Rotate the roasting tray and roast for another 10 minutes (this ensures that all the aubergine pieces are evenly cooked). The aubergine should be golden and soft;
- Whilst the aubergine is in the oven, dice the reserved pieces of aubergine. Fry the red onion over a medium heat and, once it softens, add the diced aubergine and a good pinch of salt. Cook until the aubergine goes super soft;
- Remove the onion/aubergine mix from the heat and add the walnut, pomegranate molasses, pomegranate, ginger and a pinch of cayenne pepper. Mix well – this is the filling for the aubergine rolls;
- Once the roasted aubergine has cooled, the fun starts! Spoon a large heap of the filling onto the end of each baker aubergine;
- Roll the aubergine into thick sausages and place into the oven (220 degrees Celsius, gas mark 7) for 5 minutes. Any leftover filling can also be roasted in the oven!