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Pomegranate-glazed aubergines and courgette tabbouleh

Pair pomegranate-glazed aubergines and an easy courgette tabbouleh for a low-effort, big-flavour dinner. Roast or barbecue the aubergines.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large aubergines halved lengthways
  • 2 tbsp pomegranate molasses
  • 1 tbsp maple syrup
  • 1 tsp cumin seeds crushed
  • Olive oil for drizzling
  • 180 g quinoa ideally a mixture of white, red and black
  • 3 tbsp extra-virgin olive oil
  • 1/2 lemon Juice
  • 1 small garlic clove chopped
  • 200 g cherry tomatoes sliced
  • 1 courgette coarsely grated
  • 30 g parsley roughly chopped
  • 4 mint sprigs leaves picked and roughly chopped
  • 3 tbsp tahini
  • Squeeze lemon juice
  • 3 tbsp ice-cold water

Method
 

  1. Prepare the barbecue for direct heat (for cooking right over the coals; or see alternative cooking instructions above). Score the aubergine flesh in a criss cross without cutting the skin. In a small bowl, mix the pomegranate molasses, maple syrup and cumin seeds with a drizzle of oil. Drizzle the aubergines with oil and barbecue skin-side down for 10 minutes until tender. Flip, then brush the flesh side with most of the glaze. Adjust the coals, then cook indirectly for 8-10 minutes with the lid down, flipping halfway through, until sticky and charred. Set aside on a plate and brush with the remaining glaze.
  2. Meanwhile, for the tabbouleh, follow the pack instructions to cook the quinoa, then rinse and drain well. Put the olive oil, lemon juice (setting aside a squeeze for the dressing) and garlic in a large bowl and whisk to combine, then add the tomatoes, courgette, mint and quinoa. Season and mix.
  3. Stir the remaining squeeze of lemon into the tahini, then gradually whisk in the water to make a smooth sauce. Divide the quinoa among plates, top each with an aubergine half and drizzle with dressing to serve.