Roasted aubergines stuffed with onions, herbs, walnuts and pomegranates


  • 4 med aubergines
  • Olive oil
  • 4 fat cloves garlic
  • 2 med onions, chopped
  • 2 pomegranates
  • ½ tsp turmeric
  • ½ tsp cumin
  • 2 chopped tomatoes
  • 2 tbs chopped walnuts
  • stock
  • Fresh mint and parsley


  1. Slice the aubergines lengthways, sprinkle over a little bit of salt and leave to one side for about an hour, then rinse off the salt and remove some of the flesh.
  2. Pre heat oven to 180 C.
  3. In a frying pan pour in a little oil and gently fry the onions and garlic, add the tomatoes, aubergine flesh, and then the spices and cook for 2-3 mins.
  4. Add the pomegranate seeds and chopped walnuts, remove from the heat.
  5. Gently refill the aubergines with the mixture and place in an oven proof dish, and drizzle over a little more oil.
  6. Pour some stock round the aubergines, then cover with foil, place in the oven and cook for about 30 mins, remove foil and cook for a further 20 mins or until aubergines are cooked, garnish with the fresh parsley and mint.