Oven-roasted aubergines, served with hummus and pomegranate seeds – Vegan

If you’re looking for a simple yet fancy-looking vegan dish, this one’s for you!

Tender, smoky roasted aubergines, paired with creamy, dreamy hummus, a sprinkle of fresh parsley, a squeeze of zesty lemon, and a pop of juicy pomegranate seeds.

Every bite is a little flavour explosion: soft, tangy, nutty, and refreshingly bright all at once. Perfect for lunch, dinner, or even as a delicious appetiser when friends come over.

Plus, it’s totally plant-based and full of colours that make your plate (and your Instagram) look amazing!

Ingredients: (For 5 portions – 1 aubergine per portion, so adjust the aubergines number depending on how many portions you want to make)

• 5 aubergines
• 2-3 big tablespoons of plain hummus per serving (adjust the hummus quantity depending on how many portions you want to prepare)
• 1 large lemon
• a few sprigs of fresh parsley
• olive oil
• 1 pomegranate
• za’atar seasoning

Preparation:

Preheat the oven to 220°C. Wash the eggplants and slice them in half lengthwise. Make diamond-shaped scores on the surface as shown in the picture and place them on a baking tray. Brush generously with olive oil using a pastry brush, then season with za’atar. Once the oven is hot, roast the eggplants for about 35–40 minutes, until they are golden and nicely browned.

While the eggplants are cooking, prepare the remaining ingredients: peel the pomegranate and transfer the seeds to a bowl, then wash the lemon and slice it. Wash and finely chop the parsley.

Spread 2-3 generous tablespoons of hummus onto each plate and smooth it out with the back of a spoon to create an even layer, covering part of the plate.

Once the eggplants are ready, take them out of the oven and arrange two pieces on each plate. Garnish with pomegranate seeds and chopped fresh parsley, then add a slice of lemon to each plate.

To enjoy:
Scoop out the baked eggplant pulp with a spoon or fork, discarding the skin. Mix the pulp with the hummus, pomegranate seeds, chopped parsley, and drizzle with lemon juice. Combine well. Serve as is or with toast, pita bread, wraps, crackers, or your favourite bread at home.

If you try the recipe, let me know how you liked it! 😊

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