Vegan baked aubergine with pomegranate and mint

Vegan baked aubergine with pomegranate and mint: an aromatic recipe with tahini, lemon juice and olive oil – savoury, fresh and uncomplicated.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 30 min
• Total time: 40 min
• Calories: 280 kcal per serving
• Protein: 6 g
• Fat: 18 g
• Carbs: 24 g

Ingredients

• 1 aubergine
• 2 tbsp pomegranate seeds
• 1 squeeze of lemon juice
• 3 tbsp olive oil
• 1 tbsp tahini
• 1 bunch of mint
• Salt and pepper

Method

You’ll need: oven · chopping board · knife

1. Wash the aubergine, halve it lengthways and score the flesh in a diamond pattern. Rub with olive oil, salt and pepper.
2. Bake the aubergine in the oven at 200 °C (180 °C fan) for 25–30 min, until the flesh is soft and the surface golden brown. Let the steam escape briefly.
3. Stir the tahini with the lemon juice, a little water, salt and pepper to make a smooth dressing. It should be creamy but still runny.
4. Wash the mint, shake it dry and roughly pick the leaves. Get the pomegranate seeds ready.
5. Drizzle the baked aubergine with the tahini dressing. Scatter over the pomegranate seeds and mint.
6. Serve warm and, if needed, finish with a little extra lemon juice and olive oil.

Good to know

This dish is quiet and special at the same time. Warm, soft, fresh – and that's exactly why it's so nicely balanced. It suits days when food should feel light and still fill you up.

Swaps

Pomegranate seeds → blueberries (also polyphenols, a little milder in flavour); mint → parsley (more vitamin K and a savoury freshness); tahini → white almond butter (mild, with vitamin E and unsaturated fats); olive oil → avocado oil (stable at high heat, with mostly monounsaturated fats)

Allergens

Tahini contains sesame, which is an allergen; for children, bake the aubergine until very soft and offer the pomegranate seeds in an age-appropriate way; during pregnancy the dish is generally not a concern with fresh, well-washed ingredients.

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