Baked Spiced Aubergine with Hummus Mint and Pomegranate - Penguin Books Australia
A scrumptious eggplant with a marinade packed full of flavour.
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Cooking tools:
- Blender
- Oven
- Chef's knife
- Cutting board
- Can opener
- Colander
- Mixing bowl
- Measuring spoon
- Baking sheet
- Microplane
- Plate
Ingredients
- ½ a small aubergine
- 1 teaspoon of cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- Juice of ½ lemon
- 1x400g tin of chickpeas drained and rinsed (save a few whole for garnish)
- Juice and zest of ½ a lemon
- Black pepper
- 1 teaspoon of extra virgin olive oil
- 8 mint leaves
- 1 tablespoon of pomegranate seeds
- 1 teaspoon of sesame seeds
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