Badargani – aubergine rolls filled with walnuts & pomegranate

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Preparation info
  • Dinner for

    4

    • Difficulty

      Easy

Appears in

By Itamar Srulovich and Sarit Packer

Published 2014

  • About

This is a festive, colourful, good-looking vegetarian dish with tons of flavour. You can serve this as a starter if you want, or as a main with some yogurt and a large green salad.

Ingredients

  • 4 large aubergines, trimmed
  • olive oil, for brushing and drizzling
  • sea salt
  • freshly ground black pepper

Method

Heat the oven to 220°C/200°C fan/gas mark 7.

Slice each aubergine into five or six slices lengthways. Keep the outside slices for the filling and use the nice, long, inside slices for the rolls. Brush a baking tray with oil and place the nice inside slices flat on it. Drizzle w