Aubergine rolls with walnut and pomegranate
Soft roast aubergine slices rolled around a nutty walnut and tahini paste, finished with bright pomegranate. Good warm or at room temperature, which makes it handy for company.
- Time
- 45 min
- Serves
- 2
- Kind
- Party platters
- Also
- Low carb
Made without gluten ingredients.
Method
- Set the oven to 220°C (200°C fan) and line two baking trays with baking paper. Cut the aubergines lengthways into slices about 5 mm thick, discarding the outer two slices of each.
- Brush both sides of the slices with the olive oil, season with salt, lay them on the trays and roast for 20 to 25 minutes, turning once, until golden and pliable. Leave to cool for 5 minutes.
- In the meantime, toast the walnuts in a dry pan for 3 minutes. Blend them in a food processor with the tahini, crushed garlic, the juice of the lemon half, 3 tbsp of water and a pinch of salt to a thick paste.
- Chop the parsley.
- Spread a teaspoon of the walnut paste along each aubergine slice, roll up from the short end and lay seam side down on a platter.
- Scatter with the pomegranate seeds and parsley and serve warm or at room temperature.
Tip Roll the slices while they are still a little warm; cold ones are less pliable.
Per portion
| Energy | 563 kcal |
| Protein | 11 g |
| Carbohydrate | 12 g |
| of which sugars | 10 g |
| Fat | 51 g |
| of which saturates | 6 g |
| Fibre | 12 g |
| Salt | 0.02 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine2
- olive oil3 tbsp
- walnuts60 g
- tahini30 g
- garlic1 clove
- lemon½
- parsley½ bunch
- pomegranate seeds20 g
