120 min


Heat the oven to 240 °C and switch on the grilling function if you have one. Poke a few holes in the aubergine and place in an oven-proof dish. Place in the middle of the oven, and roast for about 60 minutes. Turn the aubergines a few times as they roast. The aubergines are done when they collapse and the skins split. 

Remove from the oven and leave to cool slightly before scooping out the flesh, and then combine with the finely chopped garlic. 

Finely dice the tomato, bell pepper and onion and chop the walnuts. Combine all the ingredients in a bowl. Add the pomegranate molasses and season with salt. 

Before serving, garnish with a scattering of walnuts, a dash of olive oil and snipped herbs. 


To serve 6

  • 1 kg aubergine
  • 2 cloves of garlic
  • 1 tomato
  • ½ red bell pepper
  • ½ green bell pepper
  • 1 onion
  • 30 g walnuts
  • 200 ml olive oil
  • 200 ml pomegranate molasses
  • Optional parsley.

Nutritional value per serving/per 100 g


375 kcal/131 kcal


9 g/3 g


3 g/1 g


33.5 g/12 g

- of which saturated fat

4.5 g/1.5 g

- monounsaturated fat

22.5 g/8 g

- polyunsaturated fat

4 g/1.5 g

Dietary fibre

12 g/4 g

Allergen content





Last revised: 05/06/23, Published: 24/05/23