Spiced Aubergines with California Walnuts, Pomegranate and Tahini Yoghurt

Bringing together warming spices, the creamy nuttiness of California walnuts, and powerful flavour of tahini, this mouth-watering dish perfectly showcases the flavours of aubergine and pomegranate. Perfect for a side or veggie main. 

Preparation time: 40 mins
Serves: 4


2 tsp lightly toasted cumin seeds 
1 tsp cinnamon 
2 tsp ground coriander
1 tsp garlic granules
1 tsp paprika 
1 tsp turmeric 
3 aubergines, cut into wedges
Olive oil
A pinch of salt and pepper 
6 tbsp yoghurt 
2 tbsp tahini
A squeeze of lemon
2 tbsp pomegranate molasses 
Seeds of half a pomegranate 
60g California walnuts, toasted and roughly chopped 
Small bunch flat leaf parsley, roughly chopped 


1. Preheat the oven to 200°C.
2. Mix all the spices together and put to one side. Brush the sliced aubergine with olive oil, place on a baking tray and sprinkle over the spices. Season with salt and pepper.
3. Place in the oven for 25-30 minutes, turning over halfway, until tinged golden brown around the edges.
4. Mix the yoghurt with the tahini adding a squeeze of lemon, then dilute with a splash of water to create a good drizzling consistency. 
5. Drizzle the aubergines with the tahini yoghurt and pomegranate molasses. Sprinkle over the pomegranate seeds, chopped walnuts and flat leaf parsley to serve. 

Per portion 
Energy 309 Kcals/1291 Kjoules, fat 22.6g, saturates 3.4g, sugar 16.8g salt 0.2g

Grateful thanks to California Walnuts for this recipe