Badargani – aubergine rolls filled with walnuts & pomegranate

Name: Badargani – aubergine rolls filled with walnuts & pomegranate
Yield: Dinner for 4
Cuisine: British
Ingredients: 100 g toasted walnuts, roughly chopped (reserve 2 tbsp to garnish); 100 g fresh pomegranate seeds (reserve 2 tbsp to garnish); 5 cm piece of fresh ginger, peeled and grated; 2 tbsp pomegranate molasses; olive oil, for brushing and drizzling; ½ tsp freshly ground black pepper; sea salt; 3 tbsp olive oil; 1 large red onion (about 150g); 4 large aubergines, trimmed; 1 small bunch of parsley, chopped (about 15–20g); freshly ground black pepper; a pinch of cayenne; ½ tsp salt

Preparation info

Dinner for
4

Difficulty
Easy

Appears in

Honey & Co

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

Asia
Israel
Turkey
Starter
Dinner
Vegan
Mediterranean
Gluten-free

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