Roasted Eggplant

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  • 2 eggplants
  • Burghul mix (see garfish involtini recipe)
  • 1 tsp chilli flakes
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Juice 1 lemon
  • Olive oil
  • Salt
  • 20g flaked almonds toasted
  • Yoghurt to drizzle
  • Herbs to garnish
  • Pomegranate seeds to garnish


Mix together the dry spices, lemon juice and olive oil and season with slat and pepper. Cut the eggplants in half lengthways and then score the flesh. Rub the cut side with spice mix and roast in the oven until tender. Spoon over a little of the burghul mix, drizzle with yoghurt, and garnish with herbs, pomegranate seeds, almond flakes and olive oil.