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Roast aubergine with tabbouleh and walnut turmeric sauce


Serves: 4 as a light lunch
timePrep time: 35 mins
timeTotal time:
Roast aubergine with tabbouleh and walnut turmeric sauce
Recipe photograph by Ant Duncan

Roast aubergine with tabbouleh and walnut turmeric sauce

The creamy dressing marries two great brain-friendly ingredients, turmeric and walnuts

Serves: 4 as a light lunch
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
562Kcal
Fat
39gr
Saturates
5gr
Carbs
32gr
Sugars
9gr
Fibre
11gr
Protein
14gr
Salt
0.6gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

  • 3 aubergines, ends discarded, cut into 1½-2cm thick slices
  • 5 tbsp extra-virgin olive oil
  • 1 x 30g pack mint, leaves coarsely chopped
  • 1 x 30g pack flat-leaf parsley, leaves coarsley chopped
  • 250g cherry tomatoes, halved or quartered depending on their size
  • 5 spring onions, trimmed and thinly sliced
  • 300g cooked quinoa (about 100g uncooked)
  • 3 tbsp lemon juice
  • 1½ tbsp pumpkin seeds, toasted
For the sauce
  • 100g walnuts
  • 1 tbsp lemon juice
  • 1⁄4 tsp cayenne pepper
  • ½ tsp ground turmeric
  • 2 heaped tbsp 0% fat thick Greek yogurt

Step by step

Get ahead
Prepare to the end of step 3, up to a couple of hours ahead
  1. Preheat the oven to 210°C, fan 190°C, gas 61⁄2. Lay the aubergine slices out on 2 lined baking sheets, using 2 tablespoons of oil to brush over both sides. Season well with salt and pepper. Roast for 20-25 minutes, then turn the slices, season again and cook for another 20-25 minutes until golden. Loosen with a spatula and leave to cool.
  2. For the sauce, whiz the walnuts in a food processor for several minutes until they turn into a rough nut butter, scraping down the bowl as necessary. Add all the remaining ingredients with a little salt and whiz until smooth, then add just enough water to achieve a thick dressing the consistency of salad cream. Transfer this to a small bowl and cover until required.
  3. Combine the herbs in a large bowl with the tomatoes, spring onions and quinoa. Make a dressing by whisking the lemon juice and remaining olive oil with some salt and pepper in a small bowl, then toss with the salad.
  4. Arrange the aubergine on 4 plates, spoon the salad on the side, then drizzle with the golden walnut sauce and scatter with pumpkin seeds.

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