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Roasted Dukkah Spiced Aubergines with Goats Feta, Mint and Pomegranate Seeds

Roasted Dukkah Spiced Aubergines with Goats Feta, Mint and Pomegranate Seeds

Yields1 Serving
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INGREDIENTS
4 aubergines, sliced into wedges or rounds
4 tbsp NOMU Extra Virgin Olive Oil, plus extra for dressing
4 tbsp NOMU Cook's Collection Egyptian Dukkah
NOMU Spicy Chilli Grinder
NOMU Sea Salt and Black Pepper
Juice and zest of 1 lemon
100g goats feta, crumbled
1 pomegranate, seeds only
Handful of fresh mint, picked
Handful of fresh coriander, picked
Handful of flat leaf parsley, picked
Balsamic reduction, to serve
DIRECTIONS

Preheat oven to 200°C.

Place sliced aubergines onto a baking tray and drizzle with NOMU Extra Virgin Olive Oil. Sprinkle generously with NOMU Cook's Collection Egyptian Dukkah, and season with NOMU Sea Salt, Black Pepper, a good grinding of NOMU Spicy Chilli and zest and juice of 1 lemon.

Roast in the oven for about 15 – 20 minutes or until just soft and cooked through.

Remove from oven and allow to cool slightly.

Place onto a platter and crumble over goats feta and scatter with fresh pomegranate seeds, mint, coriander, and parsley. Drizzle with NOMU Extra Virgin Olive Oil and balsamic reduction, and serve.

Serves 4.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 4 aubergines, sliced into wedges or rounds
 4 tbsp NOMU Extra Virgin Olive Oil, plus extra for dressing
 4 tbsp NOMU Cook's Collection Egyptian Dukkah
 NOMU Spicy Chilli Grinder
 NOMU Sea Salt and Black Pepper
 Juice and zest of 1 lemon
 100g goats feta, crumbled
 1 pomegranate, seeds only
 Handful of fresh mint, picked
 Handful of fresh coriander, picked
 Handful of flat leaf parsley, picked
 Balsamic reduction, to serve

Directions

DIRECTIONS
1

Preheat oven to 200°C.

Place sliced aubergines onto a baking tray and drizzle with NOMU Extra Virgin Olive Oil. Sprinkle generously with NOMU Cook's Collection Egyptian Dukkah, and season with NOMU Sea Salt, Black Pepper, a good grinding of NOMU Spicy Chilli and zest and juice of 1 lemon.

Roast in the oven for about 15 – 20 minutes or until just soft and cooked through.

Remove from oven and allow to cool slightly.

Place onto a platter and crumble over goats feta and scatter with fresh pomegranate seeds, mint, coriander, and parsley. Drizzle with NOMU Extra Virgin Olive Oil and balsamic reduction, and serve.

Serves 4.

Roasted Dukkah Spiced Aubergines with Goats Feta, Mint and Pomegranate Seeds