RecipesVegetarian and Vegetables

Lebanese Spiced Smoky Aubergine Bake Recipe with Pomegranate Salsa

Vegetarian
Placeholder Recipe Image
Print & share:
Print:

Ingredients

For the recipe:
  • 1 Aubergine sliced thick, brushed with olive oil
  • 2 Steenbergs Organic Lebanese 7 Spice powder
  • 1 teaspoon Steenbergs Organic perfect salt
  • 2 tablespoons honey
  • 200g Panko Breadcrumbs
  • 100g smoked cheese or vegan smoked cheese substitute
  • ½ teaspoon Steenbergs nutmeg powder
  • Large bag of fresh spinach, washed thoroughly
  • 12 cherry tomatoes- various colours
  • 1 small red onion diced fine
  • ½ pomegranate seeds only
  • 1 juiced lemon
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon olive oil
  • 1 teaspoon Steenbergs perfect salt
  • To serve: a drizzle of honey on the finished Aubergine bake

Serves 2

Method

01
Put the aubergines into a dry pan and cook on high to give a little colour
02
When slightly brown, remove and put aside
03
Line a baking tray with greaseproof paper
04
Layer the Aubergine as follows…
05
Half the aubergine slices, Steenbergs Lebanese 7 spice, honey, Steenbergs perfect salt
06
Repeat the above once more with the remainder of the aubergines and spice etc
07
Drizzle with one tablespoon olive oil
08
mix the grated cheese or substitute alternative with panko crumbs.
09
cover the aubergine layers with the panko mix
10
Cook at 200’c for about twenty minutes till browned and aubergine is tender
11
While the dish is cooking prepare the Pomegranate salsa
12
Chop tomatoes and onion
13
Add the pomegranate, Lemon juice, pomegranate Molasses,Olive oil and Steenbergs Perfect salt
14
Mix well and put aside
15
Add organic nutmeg powder to the washed spinach
16
Cook quickly to wilt the leaves, set aside

To assemble:

01
Divide the spinach onto two dinner plates
02
Top each plate with half the Aubergine Bake
03
Drizzle a little honey over each
04
Serve the Pomegranate salsa on the side of each plate
05
Eat while still hot