This is a super-easy and stunning way to serve aubergine. Slow-roasting them really brings out their flavour, and the toppings add classic Middle-Eastern notes. You could serve this aubergines roasted with sumac and cherry tomatoes recipe with some grilled or roast lamb, some merguez sausages, or on its own as a beautiful and delicious vegetarian main course.
Ingredients (serves 4)
2 large aubergines
6 tsp ghee or olive oil
Sea salt and freshly ground black pepper
3 tsp sumac powder
300g cherry tomatoes on the vine
kale and walnut pesto
A handful of rocket leaves
Seeds from 1/2 pomegranate
Method
Preheat the oven to 220°C/gas mark 7. Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern. Rub the flesh generously with the ghee and sprinkle over some salt and pepper and the sumac. Place on a baking tray, skin-side down, and roast for about 35 minutes. Remove from the oven and place four to five cherry tomatoes, still on the vine, on top of each aubergine half. Return to the oven and roast for a further 10 to 15 minutes, or until the cherry tomatoes are blistering and cooked. Scoop each half aubergine onto a platter and drizzle over the pesto. If it’s too thick to drizzle, thin it down with some extra lemon juice and/or olive oil. Sprinkle over the rocket leaves and pomegranate seeds. Serve.
Recipe courtesy of The Wholefood Pantry by Amber Rose, published by Kyle Books.
Nassima Rothacker
