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Recipe  •  19 April 2024


Baked Spiced Aubergine with Hummus Mint and Pomegranate

A scrumptious eggplant with a marinade packed full of flavour.

Serves: 1


  • ½ a small aubergine

Marinade for aubergine:

  • 1 teaspoon of cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried oregano
  • Juice of ½ lemon

  • 1x400g tin of chickpeas drained and rinsed (save a few whole for garnish)
  • Juice and zest of ½ a lemon
  • Black pepper
  • 1 teaspoon of extra virgin olive oil
  • 8 mint leaves
  • 1 tablespoon of pomegranate seeds
  • 1 teaspoon of sesame seeds



  1. Pre-heat your oven to 180°C.

  2. Take your aubergine and score with a knife diagonally both ways to create a criss-cross pattern (this is to allow the herbs and spices from the marinade to really get into the flesh).

  3. In a bowl combine all the marinade ingredients and mix well. Once combined, use your hands to massage the marinade all over the aubergine. Place the marinated aubergine on a baking tray and put in the oven for 20 minutes.

  4. While your aubergine is roasting add your chickpeas to a blender, plus lemon juice and zest, and season with a good grind of black pepper. Blitz together to get a hummus-style texture.

  5. On a plate, spread your hummus, place your roasted aubergine on top, drizzle with extra virgin olive oil and garnish with your remaining chickpeas, mint leaves, pomegranate seeds and sesame seeds. I like to eat mine with a side salad.

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