It’s not meat. I promise. Although that curled up strips of aubergine on a skewer looks awfully like something from an animal, it’s 100% vegan – of course. Here is just another opportunity to marvel at plant-based ingredients. Aubergines have such a unique texture, not like meat but also not like any other vegetable. Despite drawing similarities with the meaty greek fave, this recipe doesn’t try to be anything other than tasty, marinated aubergine.
What we have here is Pomegranate Molasses Aubergine Skewers. This is something I’ve made many a variation of through my years of food discovery. I was in fact inspired by an amazing dish I had in the Brighton Lanes at an incredible vegetarian restaurant: Food For Friends. This was the first time I had Pomegranate Molasses. Oh my lord, I thought, what on earth is this tasty substance. I hunted it down within my Asian store and got cooking. The dish has been prepared for the parents, the sibling, the best pal and just of myself too. Now it’s time to share to the world. Who would you share it with!?
The gorgeous marinade is what makes this beautiful dish. It is compiled of shelled pistachios (or walnuts if you prefer!), pomegranate molasses (of course), coriander, garlic, extra virgin olive oil, spices and a touch of agave for good measure. Once blended up, it can be brushed onto your thinly sliced aubergine, curled up and slotted onto a skewer ready for the oven (or grill to do its magic). It is a rich, Mediterranean style dish – perfect for a special occasion (aka: valentines?!) Toping the dish off with the bursting pomegranate seeds is necessary! It makes it look beautiful and adds the flavours of the aubergine kebabs.
The Hungry Herbivores Aubergine Tip:
Make sure to wash and salt your aubergines. Leave them to sit in the salt for about 10 minutes before rinsing off again. This removes the bitterness of the aubergine. That’s my top tip for a perfect aubergine. Enjoy!
Serve with whatever side dish you like. Personally, I went for a Jewelled Basmati Rice and drizzled the kebabs in Soy Yoghurt. Easy, but tasty!
Let me know if you try this delish recipe out! Whether it be for your loved on on Vday, your family for a special occasion, for friends or just for yourself – I want to know what you thought in the comments!
- 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
- 4-5 skewers
- Extra corinader
- ¼ cup pomegranate seeds
- Soy yoghurt (optional)
- 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
** You can also sub the coriander for parsley