Roast aubergine with tabbouleh and walnut turmeric sauce
Serves: 4 as a light lunch
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Roast aubergine with tabbouleh and walnut turmeric sauce
Recipe by Annie Bell
The creamy dressing marries two great brain-friendly ingredients, turmeric and walnuts
Serves: 4 as a light lunch
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
562Kcal
Fat
39gr
Saturates
5gr
Carbs
32gr
Sugars
9gr
Fibre
11gr
Protein
14gr
Salt
0.6gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 3 aubergines, ends discarded, cut into 1½-2cm thick slices
- 5 tbsp extra-virgin olive oil
- 1 x 30g pack mint, leaves coarsely chopped
- 1 x 30g pack flat-leaf parsley, leaves coarsley chopped
- 250g cherry tomatoes, halved or quartered depending on their size
- 5 spring onions, trimmed and thinly sliced
- 300g cooked quinoa (about 100g uncooked)
- 3 tbsp lemon juice
- 1½ tbsp pumpkin seeds, toasted
For the sauce
- 100g walnuts
- 1 tbsp lemon juice
- 1⁄4 tsp cayenne pepper
- ½ tsp ground turmeric
- 2 heaped tbsp 0% fat thick Greek yogurt
Step by step
Get ahead
Prepare to the end of step 3, up to a couple of hours ahead
- Preheat the oven to 210°C, fan 190°C, gas 61⁄2. Lay the aubergine slices out on 2 lined baking sheets, using 2 tablespoons of oil to brush over both sides. Season well with salt and pepper. Roast for 20-25 minutes, then turn the slices, season again and cook for another 20-25 minutes until golden. Loosen with a spatula and leave to cool.
- For the sauce, whiz the walnuts in a food processor for several minutes until they turn into a rough nut butter, scraping down the bowl as necessary. Add all the remaining ingredients with a little salt and whiz until smooth, then add just enough water to achieve a thick dressing the consistency of salad cream. Transfer this to a small bowl and cover until required.
- Combine the herbs in a large bowl with the tomatoes, spring onions and quinoa. Make a dressing by whisking the lemon juice and remaining olive oil with some salt and pepper in a small bowl, then toss with the salad.
- Arrange the aubergine on 4 plates, spoon the salad on the side, then drizzle with the golden walnut sauce and scatter with pumpkin seeds.
