We wanted to fit a quick post in before the holidays, in case some of you are still struggling with vegetarian Christmas recipes. We are actually not celebrating a traditional Christmas this year. Not at all. But this is a delicious little something that we prepared for ourselves a couple of times before we left.
Oven roasted aubergine halves – slightly scorched on top and deliciously soft inside – have always been a favorite of mine. To give them a more festive and seasonal twist, we have topped them with a blanched Brussels Sprout & Lentil Salad and garnished them with a generous handful of pomegranate seeds. It’s a simple trick, but it always looks more festive when you top large roasted vegetables with any type of salad. Roasted Portabello mushrooms would also be wonderful as a base, if you are not too fond of aubergine.
This would look great on a vegetarian Christmas table, together with a few spreads and salads. If you are planning on making it or any of our other recipes for Christmas, we’d love to see your creations on Instagram. Perhaps you could hashtag it #gkschristmas so we won’t miss out on anything?
Here are a few other Christmas dinner suggestions from our archive.
• Holiday Stuffed Pumpkin
• Shaved Brussels Sprout Christmas Salad
• Spiced Spinach and Mushrooms Tartlets
• Millet & Pumpkin Winter Salad
• Baked Saffron Falafel
• Cinnamon Roasted Vegetables
• Crispy Red Cabbage Salad
• Black Quinoa & Kale Salad
• Saffron Bulgur with Vegetables
Folks, have a groovy holiday. Thank you for a completely unbelievable year! See you on the other side.
Baked Aubergine with Blanched Brussels Sprout & Beluga Salad
6 (small to medium size) aubergines/eggplants
2 tbsp cold pressed olive oil, ghee or coconut oil
1 tsp ground sumac or smoked paprika
1 tsp coarse sea salt
Preheat the oven to 220°C. /430°F.
Divide the aubergines/eggplants in half, lengthwise and place on a baking tray. Rub each aubergine/eggplant half with ghee, coconut oil or drizzle with olive oil. Sprinkle with sumac and salt. Bake in the oven for about 40-45 minutes, this depends on the oven and the size of the aubergines/eggplants. They are done when they are completely baked through and very soft inside. Meanwhile prepare the salad.
Blanched Brussels Sprout & Beluga Salad
1 large bowl
1 cup / 250 ml beluga lentils or other lentils of your preference
1/2 tsp sea salt
400 g / 14 oz (about 2 small handfuls) raw brussels sprouts
5 sprigs fresh flat-leaf parsley
4 tbsp cold-pressed olive oil
2 tbsp honey, prefereble unpasteurized (or maple syrup, if you are vegan)
1 pomegranate, seeded
Rinse and drain the lentils. Place in a saucepan and add 2 cups water and salt. Cover with a lid and bring to boil. Lower the heat and cook gently for about 20 minutes or until tender. When done, set a side to cool.
Meanwhile bring a large pot of water to a boil.
Rinse the brussels sprouts, pick the outer leaf and shred very finely with a sharp knife (be careful) or use a food processor.
Then add the shredded greens and blanch them for no more than a minute. Pour into a colander and rinse immediately in cold water. Drain well.
Prepare the dressing by whisking all ingredients in a small bowl. Set aside.
Place the blanched brussel sprouts and cooked lentils in a large mixing bowl. Pour the dressing over and toss to mix.
Remove the baked aubergines/eggplants and top the halves with a couple of spoonfuls salad and pomegranate seeds. Ready to serve.