This healthy recipe speaks for itself: the aubergine contains chlorogenic acid and nasunin, two molecules with anti-ageing action. The walnuts have the right proportion of omega 3 and 6, making them the healthiest nuts, ideal for vegetarians and persons with autoimmune diseases, while the precious pomegranate, the red gold of Greece, through the synergy of its components, offers a wide range of powerful anti-oxidants and anti-cancer properties. I tasted this recipe in 2008 as a starter, at an alternative pub in London with gluten-free snacks and dishes (with the blessing of the UK Coeliac) and with a variety of gluten-free beer. Perfect!
Ingredients for the recipe aubergines with pomegranate and walnuts for 2 persons
2 medium aubergines
3 tbsp vegan cream cheese
Seeds of 1 pomegranate
6 tbsp walnuts
A little rosemary
1 bunch of finely chopped parsley
1 clove of garlic
Extra virgin olive oil
Method
Slice the aubergines into thin rounds and spread them with the olive oil, pulp the garlic and spread the aubergines with as much of it as you desire, along with a little rosemary.
Place them onto a wax paper and bake at 160˚C for about 25 minutes. If you have a non-stick grill, you might as well grill them there!
As soon as you take them out of the oven, top with the cream cheese, ground walnut, parsley and serve it…hot!
Tip
The season of the aubergines extends from the end of spring until the arrival of cold weather in winter, but autumn is their best season. Autumn aubergines are tastier, with riper and stiffer pulp and usually less seeds.
