Name: Aubergine and tomato rolls with whipped pomegranate and chilli yogurt
Yield: Serve 4
Ingredients: 1 teaspoon cumin seeds, dry-roasted; 2 large aubergines; 50 g fresh mint leaves; 100 g fresh coriander leaves; 4 garlic cloves, unpeeled; 2 large green chillies, chopped; 6 tablespoons olive oil; 1 lemon, halved; 1 fresh pomegranate, halved and seeds squeezed out; 1 tablespoon chopped fresh mint; aubergine crisps (see PG TIPS) - optional; ½ garlic clove, crushed; salt and freshly ground black pepper; 2 spring onions, finely chopped; 4 beef tomatoes, firm but juicy and ripe; 100 ml thick natural yogurt; 1 teaspoon chilli oil; 8 lemon wedges; 1 teaspoon cardamom seeds, dry-roasted

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

This is my up-scale version of baba ghanoush, infused heartily with lots of bright fresh herbs and spices. Some flatbread makes a great accompaniment.

Ingredients

2 large aubergines
6 tablespoons olive oil
1 lemon, halved

Method

Preheat the oven to 230°C/450°F/gas mark 8. Place the aubergines on a tinfoil-lined baking sheet, prick them all over with a sharp knife and drizzle with 5 tablespoons of olive oil. Place t

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Aubergine and tomato rolls with whipped pomegranate and chilli yogurt

Ingredients

Method

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