Persian Aubergine

This is one of my favourite meals – it’s filling, full of flavour and absolutely delicious! Good for the body and good for the soul, this is a must try. Served with a fresh salad and quinoa, this dish really packs a healthy punch!

Serves 2:

  • 1 aubergine
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp onion salt
  • 1/2 tsp black pepper
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 1/2 green pepper
  • 3 medium tomatoes
  • 1/3 cucumber
  • 1/2 small red onion
  • Olive oil
  • Juice of 1 lemon
  • Handful of fresh mint
  • Pomegranate seeds
  • 200g of tricolour quinoa
  1. Preheat the oven to 180c.
  2. Slice the aubergine into rounds, place on the baking tray and sprinkle with all the spices.
  3. Bake for 30-40 mins, turning once.
  4. Mix together the diced peppers, tomatoes, onion, cucumber and chopped mint in a bowl and pour over the lemon juice and olive oil. Stir.
  5. Cook the quinoa in vegetable stock.
  6. Add all the elements to a plate and spoon over the pomegranate seeds.

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