- Makes4
- CourseMain meal
- Prepare15 mins
- Cook15 mins
- Total time30 mins
- Plusmarinating
Ingredients
- 1 aubergine, cut into 2-3cm chunks
- 1 red pepper, cut into 2-3cm chunks
- 2 tbsp olive oil, plus extra for brushing
- ½ tbsp pomegranate molasses
- 2 tsp Cooks’ Ingredients Zaatar
- 1 tsp sea salt flakes
- 2 tbsp tahini, stirred until smooth
- 2 tsp pomegranate molasses
- ¼ x 25g pack fresh coriander leaves, chopped, to serve
Method
Prepare and light the barbecue. In a large bowl, whisk together the olive oil, ½ tbsp pomegranate molasses, the zaatar and sea salt flakes. Add the aubergine and pepper, toss well and set aside to marinate for 20-30 minutes. Thread the veg onto 4 long metal skewers (or soaked wooden skewers), alternating 2 aubergine chunks to every 1 piece of pepper. Brush the grill rack with oil, then barbecue for 10-15 minutes, turning regularly and basting with the leftover marinade, until tender and charred. Transfer to a serving platter, drizzle with the tahini and 2 tsp pomegranate molasses, then scatter over the chopped coriander leaves to serve.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 732kJ/ 177kcals |
---|---|
Fat | 14g |
Saturated Fat | 2g |
Carbohydrates | 8.3g |
Sugars | 8.1g |
Fibre | 3.4g |
Protein | 3.2g |
Salt | 1.4g |