How To Make Roasted Aubergine with Pomegranates & Parsley
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Serves:
Ingredients
- 2 large aubergines
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh parsley
Instructions
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Preheat the oven to 220°C (425°F).
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Cut the aubergines in half lengthwise and score the flesh with a knife in a criss-cross pattern.
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Drizzle the olive oil over the cut sides of the aubergines and season with salt, black pepper, paprika, and cumin.
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Place the aubergines, cut side up, on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the flesh is soft and golden.
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Remove the roasted aubergines from the oven and let them cool slightly.
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Sprinkle the pomegranate seeds and chopped parsley over the roasted aubergines.
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Serve as a side dish or as a main course with crusty bread.
Nutrition
- Calories : 150kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Sodium : 586mg
- Total Carbohydrates : 19g
- Dietary Fiber : 9g
- Sugar : 9g
- Protein : 3g
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