Aubergine Stuffed with Tahini & Pomegranate Seeds

This Aubergine Stuffed with Tahini & Pomegranate Seeds is delicious served warm or enjoyed cool, as leftovers the next day. You can serve it as a side dish, a starter or as part of a mezze selection. It’s a real feast for your tastebuds and full of satisfying textures, from the smooth creamy filling to the crunchy pomegranate seeds!

Pomegranate has a particularly high content of polyphenols, which are plant compounds that have been associated with healthy gut microbiomes as well as boasting antioxidant and anti-inflammatory properties.

Aubergines are an excellent source of gut-friendly fibre and contain B vitamins which help release energy from food, while tahini is rich in an array of vitamins and minerals, as well as heart-healthy monounsaturated fats.

1. Pre-heat the oven to 200 C. Slice the aubergines in half and drizzle 1 tbsp olive oil and a ¼ tsp salt over each aubergine half. Bake in the oven for 40 minutes.
2. Remove from the oven and allow to cool slightly for 5 minutes. Then use a spoon to scoop the flesh into a food processor, setting the skins aside for later.
3. Add the tahini, lemon, olive oil, garlic, cumin and remaining 1 tsp salt to the food processor and pulse together a few times, keeping some texture and not over-blending.
4. Use a spoon to scoop the mixture back into the aubergine skins. Add an extra drizzle of tahini and sprinkle over the pomegranate seed and chopped parsley before serving.