Spiced Slow-Roasted Aubergine
102 min · 8 steps
Hard: over 60 min or 12+ steps
About this dish
Slow-roasting aubergine halves in a generous bath of olive oil at low heat transforms their texture from spongy to silky-yielding, while a warm-spice paste of cumin, coriander, and smoked paprika caramelises into the cut flesh — a technique drawn from Moroccan and French Provençal traditions that elevates the dish far beyond a simple roasted vegetable.
Allergy Info
Dairy
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Aubergineshalved lengthways4 medium
- Garlic clovesfinely minced6 cloves
- Lemonzest finely grated and juiced1
- Flat-leaf parsleyleaves picked and roughly chopped30 g
- Fresh Corianderleaves picked and roughly chopped20 g
- Pomegranate seeds60 g
Dairy & Eggs
- Thick Plain Yoghurtfor serving3 tbsp
Tins & Jars
- Tomato Purée2 tbsp
Dried Goods
- Caster sugar1 tsp
Spices & Seasonings
- Ground Cumin2 tsp
- Ground Coriander1.5 tsp
- Smoked paprika1.5 tsp
- Ground cinnamon0.5 tsp
- Cayenne pepper0.25 tsp
- Flaky sea salt1.5 tsp
Oils & Condiments
- Extra-virgin olive oilplus extra for drizzling120 ml
- Pomegranate Molasses2 tbsp
Utensils
- Deep-sided roasting dish
- Small bowl
- Chef's knife
- Skewer
- Foil
- Microplane grater
- Serving platter
Method
Preheat the oven to 160°C fan. Score the cut face of each aubergine half in a deep crosshatch pattern, cutting down to about 2 cm, taking care not to pierce the skin.
In a small bowl, combine the minced garlic, cumin, ground coriander, smoked paprika, cinnamon, cayenne, flaky sea salt, sugar, tomato purée, lemon zest, and 60 ml of the olive oil. Stir into a thick paste.
Rub the spiced paste generously over the cut faces of the aubergines, pressing it deep into the scored cuts. Arrange them cut-side up in a single layer in a deep-sided roasting dish.
Pour the remaining 60 ml olive oil over and around the aubergines so it pools in the base of the dish. Cover the dish tightly with foil and transfer to the preheated oven.
Roast, covered, for 45 minutes until the flesh is completely tender when pierced with a skewer and has begun to collapse.
Remove the foil, increase the oven temperature to 200°C fan, and return to the oven for a further 25–30 minutes until the surface is deeply caramelised and the edges are beginning to crisp and char slightly.
Remove from the oven and immediately drizzle the pomegranate molasses and lemon juice evenly over each half while still hot. Allow to rest in the roasting dish for 10 minutes so the flesh absorbs the juices.
Transfer the aubergines to a serving platter. Spoon any remaining oil and juices from the dish over each half, then scatter with the chopped parsley, fresh coriander, and pomegranate seeds. Serve with a generous spoonful of yoghurt alongside.