Mediterranean style pomegranate molasses and pistachio marinade, glazed onto aubergine ribbons curled onto kebab skewers. Tossed with pomegranate seeds for a fresh burst of flavour!
Ingredients
2 aubergines
½ cup shelled pistachios*
½ cup fresh coriander**
⅓ cup extra virgin olive oil
2 tbsp pomegranate molasses
1 tbsp agave syrup
4 garlic cloves
2 tsp cumin seeds
½ tsp smoked paprika
½ tsp chilli powder
1 tsp black pepper
½ tsp salt
¼ tsp cinnamon
To Serve
4-5 skewers
Extra corinader
¼ cup pomegranate seeds
Soy yoghurt (optional)
Instructions
First, slice thinly with a mandolin. If you don't have one, slice very thinly with a sharp knife - the aubergine needs to be thin enough to have the flexibility to curl up.
Wash the aubergine ribbons and coat in salt. Leave in a bowl with the salt for at least 10 mins up to an hour before washing off and patting dry.
Preheat your oven to 375F/190C/Gas Mark 5.
Place all the other ingredients other than the aubergine into a blender or food processor and blend until a paste. You want it relatively smooth - small bits are fine.
Brush your aubergine either side with a generous coating of marinade, curl in a s shape and slot onto the skewer. repeat until all the aubergine has been used up.
Place onto a tray and bake for 35 minutes, or until the aubergine is tender.
Serve with coriander, pomegranate seeds and a drizzle of soy yogurt
Notes
* You can sub the pistachios for walnuts, if you prefer ! ** You can also sub the coriander for parsley
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/pomegranate-molasses-aubergine-skewers/