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2 aubergines 4 tomatoes 2 garlic cloves 1 lemon, juiced & zested

2 Tbs olive oil 1 tsp chilli powder 1 tsp smoked paprika, ground

1 tsp cumin, ground 2 tsp agave syrup

3 tsp pomegranate molasses

1 tsp coriander, ground 2 Tbs fresh parsley, chopped

2 Tbs fresh mint, chopped salt & pepper, ground



1. Preheat oven to 200o C (fan). Pierce aubergines all over with a sharp knife. Place on a baking tray lined with baking paper. Roast for about 60 minutes, turning every 20 minutes.

2. Remove aubergines from oven and let cool. With a spoon, scoop cooked insides into a sieve and press out excess liquid. Chop aubergines and transfer to a bowl. Score base of tomatoes with criss-crossed shallow slices, blanch briefly in boiling water, rinse in cold water. Remove and discard skins. Chop tomato flesh and add to chopped aubergine. Crush garlic and add along with lemon juice and zest. Mix in olive oil, chopped herbs, and all remaining ingredients, including salt and pepper, adjusting to taste. Combine well. Serve with pita or other flatbreads.


Preparation: 10 min. // Baking: 60 min. // Servings: 2-3

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